Vegetable Quesadilla

Preparation Time : 15 min.
Cooking time : 5 min.

Complexity : Easy

Ingredients:

For The Filling :

Ginger Paste : 1tsp

Medium Sized Onion : 1 (Finely chopped)

Red Bell Pepper : 1 (Finely diced)

Frozen Corn Kernel: 1/2 cup

Boiled Black Beans : 1/2 cup

Lime Juice : 1tsp

Dry Oregano : 1/2 tsp

Red Chili Powder : 1/2 tsp

Cumin Seed Powder : 1/2 tsp

Crushed Black Pepper  : to taste

Salt : to taste

Oil : 1 tbsp

For Assembling Quesadilla :

Tortilla : 8

Mozzarella Cheese : 1 cup

Tomato Ketchup : 2 tbsp

Olive Oil for roasting

Method :

For The Filling :

 

1. Heat 1 tbsp of oil in a pan. Add ginger paste and let it sizzle.
2. Now add onions and saute till onions turns slightly translucent.
3. Add red bell pepper and cook it for 5 min.
4. Now add corn and boiled black bean and saute for 3-4 min.
5. Add salt, red chili powder, cumin seed powder, crushed black pepper, dry oregano and lime juice and mix well.
6. Your filling is ready.

 For Assembling Quesadilla : 

1. Heat a non-stick skillet and roast inner part of tortilla slightly brown. And keep it aside on a plate.
2. Now add a tsp of tomato ketchup on roasted part of tortilla and spread evenly.
3. Now spread some mozzarella cheese followed by vegetable filling and again cheese.
4. Cover it again with other inside roasted tortilla.
5. Now roast the quesadilla with oil or butter on medium flame till it gets a nice golden brown color.
6. Now flip and roast the other side too.
7. Repeat the entire procedure to make remaining quesadillas.
8. Serve hot with sour cream and tomato salsa. 

Note :

You can use vegetables of your choice like green bell pepper, yellow bell pepper or zuchini.

Homemade Tortillas

Preparation Time : 15 min.
Cooking time : 5 min.

Complexity : Easy

Serving : Makes 8 tortillas

Ingredients :

Whole wheat flour : 1/2 cup

All purpose flour (Maida) : 3/4 cup

Baking powder : 1/2 tsp

Olive oil : 1/2 tbsp

Salt : 1/2 tsp (as per taste)

Method :

1.  Sieve whole wheat flour, all purpose flour and baking powder in a large bowl.
2. Add salt and olive oil and knead into soft dough using enough water.
3. Cover and let it rest for 30 min.
4. Divide the dough into 8 equal portions and roll each portion into 7" diameter circle using little all purpose flour for rolling.
5. Heat a non-stick skillet and cook each tortilla over medium flame for 1 min. or until turn lightly browned.
6. Use as required!!

Burrito Bowl

Preparation Time : Overnight for soaking black beans
Cook Time : 1 hour

Complexity : Easy

 

Ingredients : 

Sour Cream : 1/2 cup

Tomato Salsa : 1 cup (For Recipe : http://swatigreenkitchen.blogspot.com/2013/11/tomato-salsa-maxican-dip.html)

Corn Salsa : 1 cup (For Recipe : http://swatigreenkitchen.blogspot.com/2013/11/corn-salsa.html)

Tomatillo - Red chili Salsa : 1cup (For Recipe : http://swatigreenkitchen.blogspot.com/2013/11/preparation-time-10-min.html)

Lettuce : 1/2 cup, chopped
Cheese (Optional) : 1/2 cu, Grated

For Beans :

Black Beans : 1 cup 

Salt : to taste 

Water : 4 cup

For Cilantro - Lime Rice : 

Rice : 1 and 1/2 cup, cooked

Lime juice : 1 tbsp (or as per taste)

Salt : to taste

Cilantro : 2 tbsp, finely chopped

For Fajita :

Onion : 1 (Sliced into thin strips)

Green Bell Pepper : 1 (Sliced into thin strips)

Oil : 1 tbsp

Salt : to taste

Black Pepper : to taste

Method :

For Beans :

Soak Black Beans in water overnight. Wash beans properly then add beans, 4 cup of water and salt to pressure cooker. Cook beans over medium flame till 4-5 whistle. When beans are done leave 1/2 cup of water with beans and drain extra water.

For Cilantro - Lime Rice :

Add lime juice, salt and coriander to rice and mix well. Do not add all ingredients together when rice are warm.

 For Fajita :

Heat oil in pan and add sliced green bell pepper and onion to it. Saute them until they become crispy. Take out them in a bowl. Add salt and black pepper and mix well.

Now we have everything ready. Its time to layer them.

Start with a layer of rice followed by black beans, fajita, tomato salsa, corn salsa and tomatillo - Red chili salsa. Top it with some cheese, sour cream and lettuce. Your  Mexican burrito bowl is ready!!

Tips :

You can also use guacamole for toping.

Corn Salsa

Preparation Time : 10 Min.

Complexity : Easy

Ingredients : 

Corn Kernel : 1 cup, Boiled
Green Bell Pepper : 1, roasted and finely chopped

Jalapeno : 1, finely chopped

Onion : 1/2, large size, finely chopped

Cilantro : 1 cup, chopped

Salt : to taste

Black pepper : to taste

Lime juice : to taste

 

Method :

 Mix all ingredients together to get sweet and hot corn salsa.

Tomatillo - Red Chili Salsa

Preparation Time : 10 Min.

Complexity : Easy

 

 Ingredients : 

Tomatillo or Green Tomato : 2

 Jalapeno : 1

Onion : 1/4
Tomato Sauce : 2 tbsp

Cilantro : 1 cup, chopped
Red chili flakes : 1 tsp

Salt : to taste

Black pepper : to taste

Lime juice : to taste

 

Method :

1. Add  tomatillo, jalapeno and onion  to food processor and blend enough but not too smooth.
2. Open up and add cilantro, salt, black pepper, red chili flakes, tomato sauce and lime juice.
3. Close and pulse till everything incorporated well.
4. Chill and serve with chips or any Mexican dish.

Tomato Salsa, Maxican Dip

Preparation Time : 10 Min.

Complexity : Easy

Ingredients : 

Tomato : 2, large size

 Jalapeno : 1

Onion : 1, large size

Cilantro : 1 cup, chopped

Salt : to taste

Black pepper : to taste

Lime juice : to taste

 

Method :

1. Add  tomato, jalapeno and onion  to food processor and blend enough but not too smooth.
2. Open up and add cilantro, salt, black pepper and lime juice.
3. Close and pulse till everything incorporated well.
4. Chill and serve with chips or any Mexican dish.