Quesadilla

There’s nothing like a hot, crispy quesadilla. It's not just food; it's a fiesta of flavours. A quesadilla is similar to a ‘roll’ in many ways - but you can fill up the quesadilla any way you like!

Ingredients:
Tortillas

1 can of kidney beans (rajma)

2 cloves minced garlic

1/2 diced onion

1 tbsps tomato paste

1 jalapeno sliced

Tabasco sauce

1-2 leaves of lettuce to add later in the wrap

Method:

• Start by making the filling with the kidney beans. Heat some oil in a pan, add the diced onions and cook for 2 minutes on a medium flame. Add the minced garlic and 1 tsp of tomato paste and season with salt. Cook until you see the oil starts to separate from the paste. Then, add the kidney beans and cook for another 4-5 minutes. Mash the kidney beans to help thicken the filling. 

• Lay the lettuce leaves on a tortilla, add the filling and top with a few glugs of the Tabasco sauce. Heat 2 tbsps of oil on a grill pan, fold the tortilla in half and cook on both sides till the outside starts to turn crispy or until you see the grill marks on the tortilla. Serve with guacamole or sour cream.

• This step’s optional - since I’m intolerant to most cheeses, when it comes to salads and wraps I like to make my own ‘cheese’. Take a handful of cashews and blend into a coarse powder with a tiny pinch of salt and nutritional yeast (for the cheesy flavour). Sprinkle over the filling and the guacamole and enjoy!