Mexican food resembles to Indian food in spices and flavours, that may be one of the reason we Indians love Mexican food. This is a very easy Mexican dish which can be prepared at home from scratch. I used to buy tortilla from store but sometime it is not easy to find corn tortilla (gluten free) fresh. The one I get from store were too hard. Once I started making it at home, there is no looking back. I absolutely love it!
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Preparation Time: 30 minutes
Cooking Time: 15 minutes
Ingredients:
Bean paste
Red kidney beans – 1/2 cup
Black beans – 1/2 cup
Salt to taste
Onion – half
Taco seasoning – 1 tbsp
Oil for cooking
Gluten Free Corn Tortilla:
1 cup instant corn masa flour
1 cup warm water
Other Ingredients:
Grated cheese
Chopped Lettuce or coleslaw mix
Chopped red pepper
Chopped green pepper
Topping:
Guacamole
Tomato Salsa
Sour cream (optional)
Procedure
1. Soak the beans in water for 5-6 hours and then pressure cook with salt. Mash the cooked beans to almost smooth paste. You can use canned beans too.
2. In a pan heat 1 tablespoon oil, add chopped onion and when onion are translucent, add bean paste and taco seasoning. Adjust the salt and cook on low for 4-5 minutes. You can add half cup water if the consistency is too thick. Keep it on side.
3. Prepare corn tortilla using this recipe. Keep it on side and cover with lid so it will remain soft.
4. When ready to prepare quesadilla, heat the non-stick pan. Put one tortilla in pan, spread bean paste, add some salad and then spread some grated cheese on half of the tortilla and fold it. Press lightly and roast the tortilla until it is lightly brown on both sides.
5. Serve the high protein quesadilla in a plate, garnish with guacamole, salsa, salad and sour cream. Enjoy when it is hot.
this was prepared using store bought plain flour tortilla.
I am sure you will love this easy to make and healthy dish.
Please do leave a comment or let me know if you have any questions.
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Home-made Gluten Free Corn Tortilla
Ingredients:
Bean paste
Red kidney beans – 1/2 cup
Black beans – 1/2 cup
Salt to taste
Onion – half
Taco seasoning – 1 tbsp
Oil for cooking
Gluten Free Corn Tortilla:
1 cup instant corn masa flour
1 cup warm water
Other Ingredients:
Grated cheese
Chopped Lettuce or coleslaw mix
Chopped red pepper
Chopped green pepper
Toppings:
Guacamole
Tomato Salsa
Sour cream (optional)
Procedure
1. Soak the beans in water for 5-6 hours and then pressure cook with salt. Mash the cooked beans to almost smooth paste.
2. In a pan heat 1 tablespoon oil, add chopped onion and when onion are translucent, add bean paste and taco seasoning. Adjust the salt and cook on low for 4-5 minutes. You can add half cup water if the consistency is too thick. Keep it on side.
3. Prepare corn tortilla using this recipe. Keep it on side and cover with lid so it will remain soft.
4. When ready to prepare quesadilla, heat the non-stick pan. Put one tortilla in pan, spread bean paste, add some salad and then spread some grated cheese on half of the tortilla and fold it. Press lightly and roast the tortilla until it is lightly brown on both sides.
5. Serve the high protein quesadilla in a plate, garnish with guacamole, salsa, salad and sour cream. Enjoy when it is hot.
Bhavna's Food Journey 