VEGETABLE QUESADILLA

Ingredients:

Oil – for sauteing vegetables

Green (Spring) Onions

Tomatoes – diced

Bell Pepper – diced

Corn kernels - 1/4 cup

Black beans - 1/2 cup(canned)

Green Chilies – finely chopped

Spinach – chopped

Salt – to taste

Cumin powder – 1/2 tsp

Red Chili Powder – 1/2 tsp

Lemon juice - 1 tbsp

Coriander leaves - 1 tbsp(chopped)

Flour Tortillas

Cheese (your choice -Cheddar/Monterrey Jack/Colby)- shredded

Oil – for pan frying

Method:

1. Use as much or as little of the vegetables as you prefer.

2. Heat Oil in a non-stick pan.

3. Add all of the vegetables and saute for 1-2 minutes.

4. Add Salt, Red Chili powder and cumin powder.

5. Continue cooking until most of the juices dry up. Keep mixture aside.

6. Heat Oil in a non-stick skillet

7. Place one flour tortilla over the oil and immediately flip over.

8. Cook until light golden brown.

9. Flip over and spread cheese over the tortilla.

10. Spread vegetable mixture over the cheese.

11. Cover with another tortilla.

12. Spread a little oil over the top of second tortilla and flip over.

13. Cook until tortilla is light golden brown and cheese is melted.

14. Cut into quarters and serve hot with salsa, sour cream or guacamole.

Other options:

1. Instead of place one tortilla over other, you can spread chesse and veggie mixture on half portion of tortilla and fold it. Continue cooking until both sides are golden brown & cut it into halves.

2.Again, instead of preparing on tawa/skillet; baking is also an option.Bake at 375 degree F for ten minutes,or until cheese melts.

3. Vegetable mixture can be made of any veggies of your choice(red onions,corn,broccoli,carrot).Even beans(black beans,pinto beans) can be added. You can use pepper instead of red chilli and can add lime juice for a variety taste.