Black beans and corn quesadilla

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One of the most difficult questions in life is “What to pack for lunch tomorrow?”. Throw in a kid who is not a fan of Indian food and who hates rice in particular, the question becomes a lot more complicated.

Having brought up on a diet of rice and veggies every single day, you are at a loss for what to pack. You find yourself using a good portion of your brain to answer the everyday riddle of “What’s for the grain? What’s for the veggie/fruit? and What’s for the snack? question.

The answer came in the form of nutella sandwiches last year. But this year, to complicate matters more, the lunch box has to be nut free.  So this is one of the options that I choose for the kid’s lunch. Loads of veggies, some cheese to hold everything together and a whole wheat wrap and you are done. I make the filling ahead and store it in the fridge. The filling is good for sandwiches as well.

Read on for the recipe.

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Pictorial 

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Heat one teaspoon in a pan and saute one chopped onion and 2 pods of chopped garlic.

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Add one small diced capsicum. Saute.

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Add 1/2 cup frozen or fresh corn, one can of drained black beans and one big chopped tomato.

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I had about 1/3 cup of sautéed mushrooms, which I added to the mix. Add 1/2 teaspoon of chili powder (or per taste) and salt as needed.

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Mix well and set aside. This can be made ahead and refrigerated/ frozen as well.

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Heat a pan, add the whole wheat or plain tortilla.

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Once the tortilla is heated up, add 1-2 tablespoon of grated cheese all over.

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Once the cheese starts melting, add 2 tablespoon of the prepared filling on one half of the tortilla.

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Fold the tortilla over and cook both sides. Take off the heat, cut into 2 or 4 triangles using a pizza cutter. Pack as lunch or enjoy as dinner.

Recipe source: a friend

Recipe makes : about 1.5 – 2 cups of filling.

Ingredients:

For the filling:

  • one teaspoon of oil
  • one chopped onion
  • 2-3 garlic pods, minced or crushed
  • 1/2 of a big capsicum or one small capsicum, chopped small
  • 1/2 cup fresh or frozen corn
  • one big tomato, chopped
  • one can black beans, drained
  • 1/2 cup sliced mushrooms, optional
  • 1/2 – 1 teaspoon chili powder
  • salt

For assembling:

  • one whole wheat tortilla
  • 1-2 tablespoon, grated cheese
  • 1-2 tablespoon prepared filling

Method:

  1. Heat one teaspoon in a pan and saute one chopped onion and 2 pods of chopped garlic.
  2. Add one small diced capsicum. Saute. Add 1/2 cup frozen or fresh corn, one can of drained black beans and one big chopped tomato. I had about 1/3 cup of sautéed mushrooms, which I added to the mix.
  3. Add 1/2 teaspoon of chili powder (or per taste) and salt as needed. Mix well and set aside. This can be made ahead and refrigerated/ frozen as well.
  4. Heat a pan, add the whole wheat or plain tortilla. Once the tortilla is heated up, add 1-2 tablespoon of grated cheese all over. Once the cheese starts melting, add 2 tablespoon of the prepared filling on one half of the tortilla.
  5. Fold the tortilla over and cook both sides. Take off the heat, cut into 2 or 4 triangles using a pizza cutter. Pack as lunch or enjoy as dinner.

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