Are your kids bored of the usual sabzi roti? Then make it interesting with these Rajma Veggie Quesadillas (pronounced ke-sa-diya’s). These are basically a fancier Mexican version of our very own Indian parathas. The addition of cheese, and it’s crispy exterior makes for a very hearty and satisfying meal. Serve it with tomato salsa, sour cream and guacamole if you desire, and your meal is sorted.

Rajma Veggie Quesadillas

Ingredients:

• Three 8-inch tortillas ( home made or store bought) / you can also use homemade chapatis
• 1 & 1/2 tablespoon butter/oil
• 1 & 1/4 cup or as required, shredded cheese of choice (I used Mexican blend cheese)

For the filling:

• 1 cup cooked rajma
• 1 cup thinly sliced onions
• 1 cup thinly sliced colored / green capsicum
• 1 large garlic clove
• 1 tablespoon tomato ketchup
• 1/4 teaspoon crushed oregano
• 1/2 teaspoon cumin powder
• Salt and pepper to taste
• 2 teaspoon oil

For the tomato salsa:

• 2 medium tomatoes
• 1/4 cup roughly chopped onion
• 1 garlic clove
• 2-3 tablespoons coriander leaves
• 1 teaspoon lime juice
• Salt to taste

Instructions:

1. Heat oil in a skillet, add garlic and sauté until fragrant.

2. Add onions and sauté until translucent.

3. Add capsicum, sauté for another 2-3 minutes. Make sure you don’t overcook it so you retain the crunch.

4. Add oregano, cumin powder, salt and pepper. Sauté the spices for another 30 seconds.

5. Add the cooked rajma and mix well. Add the tomato ketchup and give everything a good mix.

6. Finally, add the chopped coriander leaves, mix and switch off the heat. The filling is ready.

For the tomato salsa:

1. Place the roughly chopped tomatoes, onions and a garlic clove in your food processor, pulse until chunky.

2. Add in coriander leaves , pulse again 4-5 times.

3. Transfer to a bowl, squeeze in the lime juice and salt. Mix and set aside until ready to serve.

Notes: you can add 1 jalapeño (remove the seeds for less heat). I’ve skipped it since I made it for my son.

Assembling the Rajma Veggie Quesadilla:

1. Melt 1/2 tablespoon butter in a skillet. Place one tortilla on the pan, spread 2 tablespoons of shredded cheese and top with the rajma and vegetable mixture. Sprinkle 1/4 cup of shredded cheese on half of the tortilla.

2. Fold into half and press gently with a spatula.

3. When the bottom turns crisp, and the cheese starts to melt , flip it over gently, and let the other side cook.

3. When the other side is golden brown, turn off the heat and transfer to a plate. Cut the quesadilla into wedges. Serve hot with prepared tomato salsa and sour cream/yogurt or as it is.

These quesadillas have kidney beans and capsicum, making it a healthy and delicious dish packed with proteins, fibers and carbs for your little one. It also makes a great lunchbox option. The salsa is just optional, these taste great even on their own! Play around with different beans and veggies and seasonings – you can also add cooked chicken/ shrimps/ boiled eggs for a non veg version. This filling options are limitless, adapt it to whatever your kids enjoy!

Rajma Veggie Quesadillas

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Kids tired of plain old roti-sabzi? Give your staple meal a Mexican twist and turn them into filling, tasty and nutritious Rajma Veggie Quesadillas!

Author: Freda

Recipe type: Dinner

Cuisine: Mexican

INGREDIENTS

• Three 8-inch tortillas ( home made or store bought) / you can also use homemade chapatis
• 1 & ½ tablespoon butter/oil
• 1 & ¼ cup or as required, shredded cheese of choice (I used Mexican blend cheese)
• 1 cup cooked rajma
• 1 cup thinly sliced onions
• 1 cup thinly sliced colored / green capsicum
• 1 large garlic clove
• 1 tablespoon tomato ketchup
• ¼ teaspoon crushed oregano
• ½ teaspoon cumin powder
• Salt and pepper to taste
• 2 teaspoon oil
• For the tomato salsa:
• 2 medium tomatoes
• ¼ cup roughly chopped onion
• 1 garlic clove
• 2-3 tablespoons coriander leaves
• 1 teaspoon lime juice
• Salt to taste

METHOD

1. Heat oil in a skillet, add garlic and sauté until fragrant.
2. Add onions and sauté until translucent.
3. Add capsicum, sauté for another 2-3 minutes. Make sure you don't overcook it so you retain the crunch.
4. Add oregano, cumin powder, salt and pepper. Sauté the spices for another 30 seconds.
5. Add the cooked rajma and mix well. Add the tomato ketchup and give everything a good mix.
6. Finally, add the chopped coriander leaves, mix and switch off the heat. The filling is ready.
7. For the tomato salsa:
8. Place the roughly chopped tomatoes, onions and a garlic clove in your food processor, pulse until chunky.
9. Add in coriander leaves , pulse again 4-5 times.
10. Transfer to a bowl, squeeze in the lime juice and salt. Mix and set aside until ready to serve.
11. Notes: you can add 1 jalapeño (remove the seeds for less heat). I've skipped it since I made it for my son.
12. Assembling the Rajma Veggie Quesadilla:
13. Melt ½ tablespoon butter in a skillet. Place one tortilla on the pan, spread 2 tablespoons of shredded cheese and top with the rajma and vegetable mixture. Sprinkle ¼ cup of shredded cheese on half of the tortilla.
14. Fold into half and press gently with a spatula.
15. When the bottom turns crisp, and the cheese starts to melt , flip it over gently, and let the other side cook.
16. When the other side is golden brown, turn off the heat and transfer to a plate. Cut the quesadilla into wedges. Serve hot with prepared tomato salsa and sour cream/yogurt or as it is.

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