Black Bean Quesadilla with Picco de Gallo
This has been rather lazy weekend. Roxy has not been well, and we had to care for her through the night. My husband took over weekend cooking while I have been focusing on her.
Today introduce you to one my husband’s recipe, super easy and delicious Black Bean Quesadilla. I have never really explored Mexican cuisine till after coming to the US. Only a couple of months back my husband introduced me to Chipotle and I instantly became a fan of Mexican cuisine.
A little about Quesadilla. It is a sandwich like dish with Mexican origin. A vegetarian Quesadilla is basically a tortilla, which is similar to chapatti, filled with cheese, and beans or veggies cooking with spices, and then toasted on a flat tawa. I found this like our Kathi Roll.
This is a super easy recipe and a must try!
We prepared this with side of quick Picco de Gallo.
So, lets get right to it.
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- 4 tsp oil
- 1 can black bean drain the liquid from can
- 1 cup sweet corn
- 1 onion chopped
- 1 tsp garlic chopped/minced
- cup ½cheddar cheese/ mexican cheese blend/ any cheese as per preference
- salt to taste
Ingredients
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- Heat 2 tsp oil in a pan
- Add 1 tsp chopped/minced garlic. Sauté till raw smell disappears
- Add 1 chopped onion
- Once onion is brown, Add required salt.
- Add 1 cup corn and 1 can black bean (drain the liquid from can)
- Add 2 tbsp Taco seasoning, 1 tbsp chili flakes. Sauté and mix well.
- Turn off flame. Keep aside.
- In the meantime, let us prepare a quick Pico de Gallo.
- In a bowl, add 1/2 cup onion, 1 ripe tomato and some coriander. Add salt and lemon. Mix well.
- Now let us prepare the quesadilla!
- Take a tortilla. First sprinkle some cheese. Spoon the black bean gravy and evenly spread it. Top with some more cheese and close the tortilla.
- Heat oil in a flat pan.
- Once oil is hot, gently place the quesadilla. In about a minute, turn over and cook the other sides.