Happy Sunday guys! I hope everyone has had an awesome weekend. So, what you all have been doing these days? Bored of regular dishes, right? If you are looking for some interesting fancy recipe, you need to try this one!!! (SO easy to make at home.)

A quick sneak pick into Mexican Cuisine.

From yellow corn to bright green limes to subtly sweet avocados, Mexican cuisine is home to some of the most diverse and delicious ingredients out there. Whether you’re a taco lover or an enchilada enthusiast, there are so many fantastic ways to enjoy traditional Mexican cuisine.

Sometimes it’s sweet, sometimes it’s spicy, sometimes it’s a mix of both! But always, it’s tasty and sure to hit the spot. The most popular Mexican ingredients are beans, rice, avocado and limes. They’re utilized in nearly every dish, from hearty enchilada casseroles to creamy drinks like horchata

Quesadillas: (30 minutes) 

These quesadillas are packed with veggies and some beans for protein. I make them with whole-grain tortillas for some nutritional bonus points and add enough cheese to make sure they’re both enticing and delicious.
*Traditionally in Mexico quesadillas are made with corn tortillas, not wheat flour tortillas, and a melty white cheese.

INGREDIENTS

3 whole-grain flour tortilla (about 8″ diameter)
1 1/2 cup freshly grated cheese.
1 cup cooked black beans or pinto beans, rinsed and drained.
1 tablespoon chopped garlic
1 cup chopped bell pepper.
½ cup chopped onions.
¼ cup corn kennels.
¼ cup carrots
¼ cup mayonnaise
¼ cup ketchup
1 tablespoon pizza pasta sauce (optional)
1 tablespoon chili flakes/herbs
1/4 tea spoon crushed black pepper.
salt, to taste
Avocado oil, melted butter or extra-virgin olive oil, for brushing
Handful of coriander, for garnish

INSTRUCTIONS

1. Heat a medium pan in low flame. Saute the veggies (of your choice) in 1 tablespoon of olive oil for 1-2 minutes. Add salt, chili flakes and crushed black pepper.

2. Add on the boiled kidney beans and saute for 2 minutes or more.

3. Add ketchup, mayonnaise and cheese to the sauted vegetables. Thoroughly mix the filling. Garnish it with some chopped coriander leaves. And your filling is ready in less than 10 minutes. BRAVO!!

ASSEMBLING THE QUESADILLAS.

To assemble all the parts of quesadillas,

4. Place tortilla in a clean space, then sprinkle one-half of the tortilla with about half of the cheese and the other half with the fillings prepared.

5. Now take a grill pan and brush it with butter with a light coating, place the quesadillas over medium heat. Warm your tortilla for about 30 – 60 seconds, flipping halfway. 

6. Let the quesadillas cook until golden and crispy on both the sides, about 2 to 3 minutes, reducing the heat if necessary to prevent burning the tortilla.

7. Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute, then use a cutter to slice it into 2 pieces. Serve promptly, with salsa dip, sour cream or garnishes that you’d like.

However you make them, these little pockets of dough are absolutely delicious.

Have any favorite Mexican dishes or food recipes you like to make? Do let me know in the comment section below.

Thanks for reading! Wishing you a happy, healthy day ahead.