Quesadillas are corn or flour tortillas folded in half with bean and other ingredients. While authentic quesadilla call for certain combinations of filling you could use the method of preparation and go crazy with the filling of your choice. This is what I used to do as quesadillas were a favorite packed lunch in our house. I used to try different combinations and had a few favorites. I do not make them as frequently now but once in a while I like to experiment. This recipe was well received as everyone in the family loves vegetables. Introducing vegetables as a snack at an early age may have had something to do with it. In fact, I try not to add too many flavor modifiers to my recipes so we can enjoy the taste of fresh vegetables.
Some time back I got a Veggie Bullet, the quick and easy way to prep your food. The vegetables for this Cannelloni Bean and Mixed Vegetable Quesadilla were processed using this gadget. I shredded the vegetables so that they can be added to the quesadilla without leaving any lumps.
You will need
1 can Canelloni beans or 1 cup beans soaked overnight and pressure cooked
1 carrot
1/2 head broccoli
1/4 onion
4 flour tortilla (I use my everyday poli)
1/4 cup feta cheese crumpled
salt and pepper to taste (remember feta cheese has a lot of salt)
1 tbsp. olive oil
Prep the beans. If using canned beans rinse and drain, keep aside. If using dry beans soak overnight and pressure cook until just tender. Shred the vegetables using your choice of shredder.
Heat the oil in a pan. Add the vegetables and saute for a few minutes. Since I made this recipe I have switched to sauteing vegetables in a little water. They retain their flavor and freshness better.
Add the cooked beans and mash them with a potato masher. You do not want a paste, just enough to blend it all together.
Add the feta cheese, salt and pepper to taste.
Let the mixture cool. In the meantime prepare the tortilla. When you are ready to put it all together. Heat a tortilla on a pan.
Add the filling to half the tortilla and fold it over.
Heat it thoroughly on both sides without letting it burn.
The quesadilla are ready.
Enjoy!
Some time back I got a Veggie Bullet, the quick and easy way to prep your food. The vegetables for this Cannelloni Bean and Mixed Vegetable Quesadilla were processed using this gadget. I shredded the vegetables so that they can be added to the quesadilla without leaving any lumps.
You will need
1 can Canelloni beans or 1 cup beans soaked overnight and pressure cooked
1 carrot
1/2 head broccoli
1/4 onion
4 flour tortilla (I use my everyday poli)
1/4 cup feta cheese crumpled
salt and pepper to taste (remember feta cheese has a lot of salt)
1 tbsp. olive oil
Prep the beans. If using canned beans rinse and drain, keep aside. If using dry beans soak overnight and pressure cook until just tender. Shred the vegetables using your choice of shredder.
Heat the oil in a pan. Add the vegetables and saute for a few minutes. Since I made this recipe I have switched to sauteing vegetables in a little water. They retain their flavor and freshness better.
Add the cooked beans and mash them with a potato masher. You do not want a paste, just enough to blend it all together.
Add the feta cheese, salt and pepper to taste.
Let the mixture cool. In the meantime prepare the tortilla. When you are ready to put it all together. Heat a tortilla on a pan.
Add the filling to half the tortilla and fold it over.
Heat it thoroughly on both sides without letting it burn.
The quesadilla are ready.
Enjoy!
The filling of mixed veggies and beans looks so colourful. The toughest part of using veggies in dishes is prepping them. I guess the bullet made your job easier. That is a super inviting quesadilla...
ReplyDeleteSeriously the filling with vegetables and beans sounds extremely healthy and satisfying.Quesadillas looks excellent and definitely a satisfying dish.
ReplyDeleteThe filling and the beans sounds delicious. The way you have shredded the veggies makes me wonder if I need to buy one too.
ReplyDeleteYour tortilla (or everyday poli) looks so best when filled with veggies and beans to make the best Quesadillas.
ReplyDeleteSimple and flavourful Varada! Love the tortilla that is puffed up nicely :) Looks delicious.
ReplyDeleteI usually use pinto beans but cannelloni beans is a good one too. I like the mashing up the veggies in there.
ReplyDeleteThis is definitely a different kind of filling. I love that you've used a variety of veggies and feta cheese. Yummy looking quesadilla.
ReplyDeleteI love how much flexibility a quesadilla gives you..this is a fantastic option to try!..
ReplyDeleteQuesadilla is so versatile and one of my favourite ways of hiding vegetables in dishes...yours has turned out looking so delicious and tempting!
ReplyDeleteGood combo varada.... we make quesadillas all the time with spinach n mushroom!!! Must try this one
ReplyDeleteSomehow it has never struck me that I can pack these for the kids lunch box! I'm sure they will enjoy the meal. The filling looks very delicious and as you mentioned this is such a versatile dish!
ReplyDeleteWow such a flavorful Quesadilla. yummy
ReplyDeleteThe beans stuffed quesadilla looks so good and with all the veggies it sure is healthy and filling meal.
ReplyDeleteQuesadillas are my favourite. I use red kidney beans filling along with cheese. Will try beans and veggie combo someday soon!
ReplyDeleteLooks so delicious.
ReplyDelete