Tortilla 6 Red kidney bean 1 cup (cooked) Oil 2 tsp Garlic 2 pods Onion 1 Bell pepper | capsicum 2 tblsp (chopped) Olives few Cheese 2-4 tblsp (per tortilla) Salt as needed Oregano to taste Red chili | paprika to taste Butter 1 tsp Video of Red Bean quesadilla Method: If using dried red kidney bean (rajma) soak it in water for 12 hours and pressure cook till 5-6 whistles with little salt. Drain the water and keep it ready. I used canned red kidney bean. Finely chop the onions, garlic and bell pepper.
In a pan add oil and add the finely chopped garlic. Cook this for few seconds. Add the onions and cook till they become translucent.
Add the chopped bell pepper and cook for a minute. Add the olives. I used the sliced ones. Cook for a minute.
Add in the oregano, red chili and salt. Add the red kidney beans to this.
Mix well and cook for a minute and put off the flame. Using a potato masher, mash the red kidney beans gently.
Filling for quesadilla is ready. Let this become warm. Place the tortilla on a tawa greased with little butter. I used store bought tortilla. Cook on both sides for 5 seconds. Spread 2 tblsp of cheese on one side of the tortilla. Adding cheese in the beginning is optional. I want it to be more cheesy so added it.
Now place some red bean filling on the top of the cheese. Add some more cheese on this. This portion of cheese is a must for the quesadilla. So do not skip this.
Cover the cheesy portion with the empty side. Refer video for this, in case if you have doubt. Cook on both sides. Once the cheese melts it will stick to the top and will get the tortilla sealed.
Take it out from the pan and cut this into 2 to make a triangle shape. Quesadillas are ready to serve.
Serve hot with sour cream dip and tomato salsa.
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