Kidney beans/Rajma Quesadilla or Stuffed Rajma Pizza

Today is a Saturday morning, a holiday for everyone at home. Saturdays need to be something special, with getting up late and breakfast moving to an interesting brunch. And of-course a brunch planned last night and ingredients made ready for today’s treat. So whats cooking today! Yes its Kidney Bean / Rajma Quesadilla with mint chutney.

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I soaked the Rajma (Kidney beans) in warm water over night, and morning put them for pressure cooking to make sure they are cooked well.

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I have always had and prepared Rajma (Kidney Bean) curry with rice or if I can say my husband’s favourite ‘Rajma Chawal’.  I first had Quesadilla at Taco Bell and was amazed to see that a little bit of changes in the spices here and there can make the rajma / kidney beans can taste so different and delicious. That’s when I started cooking Quesadilla at home and there are lots of experiments you can do with the filling, it could be chicken, Paneer (cottage cheese), just veggies and cheese or  baked beans and believe me they all taste so yummy. Here I am sharing Rajma Quesadilla recipe with mint chutney. Quesadilla’s are originally eaten with Fresh Tomato Salsa.

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My son goes crazy over these every time, they are really cheesy, a little spicy, and a little sweet.

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KIDNEY BEANS / RAJMA QUESADILLA

Prep time: 15 min | Cooking time: 20 min | Serves: 2

  • 1 tbsp Olive Oil
  • 1 red onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cups of kidney beans / Rajma, soaked, boiled and coarsely mashed
  • 1 green bell pepper/capsicum, chopped
  • 1 tomato, chopped
  • 2 green chilies, chopped
  • 4 flour tortillas (click for recipe)
  • 1 cup cheddar cheese, shredded
  • 1 tsp sugar
  • Fresh Tomato Salsa or Mint chutney
  1. Soak Rajma / Kidney beans overnight. Add salt and pressure cook them till they are tender soft.
  2. Drain them and mash them coarsely.
  3. Heat 1 tablespoon Olive oil in a skillet over medium heat, and saute the onion, green chilies and garlic until soft. Mix in beans, bell pepper and tomatoes, cook until heated through. Set aside.
  4. Take a tortilla and spread half or it with the mixture add grated cheese and fold the other half to cover the mixture completely.
  5. Heat a pan, grease with olive oil, place the stuffed tortilla on the pan and cook on low flame on both sides. The Quesadillas will have melted cheese and slightly crispy on the outer.
  6. Remove from pan and serve hot with Fresh Tomato Salsa or Mint Chutney.
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