Producer: Priyanka Das Editor: Nisha Dubey
1. Ingredients ● 4 large flour tortillas ● 1 cup shredded cheese ● Some chopped veggies ● ½ cup canned black beans, drained and rinsed ● 1 teaspoon chili powder ● ½ cup salsa ● ½ teaspoon ground cumin ● Salt and pepper, to taste ● Olive oil or cooking spray
Preheat a skillet or griddle over medium heat.
In a separate skillet, heat a little olive oil over medium heat. Add chopped veggies. Cook until the vegetables are softened, about 5-7 minutes. Season with chili powder, ground cumin, salt, and pepper.
Lay one flour tortilla flat on the preheated skillet or griddle. Sprinkle a quarter of the shredded cheese evenly over one half of the tortilla.
Spoon some of the cooked vegetable mixture evenly over the cheese. Fold the empty half of the tortilla over the filling to create a half-moon shape.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Repeat the process with the remaining tortillas and filling ingredients.
Once all the quesadillas are cooked, transfer them to a cutting board and let them cool for a minute.
Use a sharp knife or pizza cutter to slice each quesadilla into wedges. Serve the veggie quesadillas hot.