Name: Vegetarian Bean Quesadilla recipe by Smruti Shah at BetterButter
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 2
Ingredients: Kidney Beans 1 cup; Garlic 2-3 cloves; Onion 1 medium, diced; Green and yellow pepper 1 each, diced; Corn 1/2 cup; Avocado 1, diced; Jalapeno 1 tbsp, minced; Cilantro, a pinch; Shredded Cheese 1 cup; Taco seasoning; 12 inch flour tortilla 2; Salt, pepper, oregano, lime juice

Ingredients Serving: 2

Kidney Beans 1 cup
Garlic 2-3 cloves
Onion 1 medium, diced
Green and yellow pepper 1 each, diced
Corn 1/2 cup
Avocado 1, diced
Jalapeno 1 tbsp, minced
Cilantro, a pinch
Shredded Cheese 1 cup
Taco seasoning
12 inch flour tortilla 2
Salt, pepper, oregano, lime juice

Instructions

Soak 1 cup of black beans in water, overnight or atleast 6-7 hours. Pressure cook for 4-5 whistles to soften it.
Heat butter in a saucepan, add minced garlic. Sauté the garlic, followed by diced onion, peppers and minced jalapeno.
Once it is cooked, add the corn and drained boiled beans and mix well. Cook the beans and corn, and add salt, pepper, taco seasoning and lime juice.
Turn down the heat, add chopped cilantro and set aside.
To assemble the quesadilla, lay one tortilla on the grill or tava. Let it cook for a minute and turn over.
Spread a big spoon of the filling and add some shredded cheese on half of the tortilla. Season with a sprinkle of taco seasoning and fold the tortilla over. Seal the edges and apply some butter on the top and bottom of the quesadilla.
If making in a grill, close the grill and let the quesadilla become crisp. If making it on a tava, brown one side and turn it over to brown the other side till crisp.
Once it is brown on both sides, remove in a plate and cut it into two or four parts. Top it with some shredded cheese if desired. Serve hot topped with avocado.

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