High Protein Refried Beans Quesadilla

Name: High Protein Refried Beans Quesadilla
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Cuisine: Mexican
Ingredients: 4 pieces Whole Wheat Flour Tortilla (4 Whole Wheat Flour Tortilla soaked overnight in water); ½ cup Black-Eyed Peas (1/2 cup Black Eyed Beans (Lobia) soaked overnight in water); ½ cup Red Kidney Beans (1/2 cup Rajma (Large Kidney Beans)); 2 pieces Tomato (2 Tomatoes chopped and pureed); 1 piece Yellow Onion (1 Onion finely chopped); 4 cloves Garlic (4 cloves Garlic finely chopped); ¼ tsp Granulated Sugar (1/4 teaspoon Sugar); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); 12 dashes Hot Sauce (12 drops Tabasco Original - Hot Sauce); 0 pieces Table Salt (Salt to taste); 1 cup Cheddar Cheese (1 cup Cheddar cheese); 4 tsp Extra Virgin Olive Oil (4 teaspoons Extra Virgin Olive Oil and more if required)

High-protein vegetarian quesadillas filled with mashed refried beans, cheddar cheese, and a spiced tomato-onion base, grilled until crisp.

105 minMexican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Steps

1To begin making the High Protein Refried Quesadillas Recipe, you can either use left over large rotis or use the store bought Whole Wheat Flour Tortillas. Keep them ready.
2Soak the Rajma and black eyed beans in water for 1- to 12 hours or overnight.
3Pressure cook the Rajma and beans with water for about 3 whistles and turn the heat to low. Simmer the beans for another 30 minutes until the beans are cooked completely. Turn off the heat and allow the pressure to release completely. Once done, keep it aside.
4Prepare the rest of the ingredients and keep them ready as well.
5Heat oil in a pan over medium heat; add onions and garlic saute until it softens. Add the pureed tomatoes, cumin powder, tabasco sauce and cooked beans. Using a potato masher, keep mashing and mixing the beans on medium heat until it becomes smooth and yet has a chunky texture.
6Check the taste and add more salt or tabasco sauce as per your preference. Keep this aside.
7Our next step is to grill the Quesadillas. Preheat a skillet/ tawa over medium heat and warm the tortillas for a few seconds. Spoon about 2 tablespoons of the refried bean filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge. Sprinkle another 2 tablespoons grated cheese over this filling.
8Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla.
9Drizzle oil over the quesadilla and grill on both sides until you get deep golden-brown and crisp texture. This would take about 2 to three minutes over medium heat. Press down the Quesadilla so the cheese melts.
10Once the bottom has turned golden and crisp, flip the Quesadilla over carefully and allow the other side to brown up. Once done, transfer to the serving plate.
11Using a pizza cutter or a knife, cut to form triangular portions of the refried bean quesadilla.
12Serve the High Protein Refried Quesadillas along with a Mexican salsa and Homemade Sour Cream for a wholesome and delicious weeknight dinner.