Punjabi Quesadillas

We had the pleasure of having the two Megans over for dinner last night and I thought it would be a good time to try out these quesadillas that I discovered on the Food Network last week. I saw an episode of The Spice Goddess which featured Punjabi Quesadillas. Her version used chicken and yogurt but I’m going to change that up a bit and make mine with black beans and brown rice tortillas. I think they were a hit and I’m going to have the leftovers for breakfast…

Serves: 6
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Baking Time: approximately 15-20 minutes

grapeseed oil to brush tortillas and saute (you can also use olive oil)
1 398 ml tin black beans
1/2 large red onion
3 cloves or more minced garlic
1 tbsp grated ginger
1 tsp Spanish paprika
1 tsp tumeric
1 tsp ground corriander
1 tsp garam masala
Daiya mozzarella cheese (about 3/4 cup)
6 brown rice tortillas (1 pkg)
sea salt to taste

Heat 1 tbsp grapeseed oil in a pan.

Chop the onion and mince the garlic and saute with the fresh ginger until tender. Add the spices.

When the aromas have been released by the heat, add the black beans.

Add a little cold water to the pan (about 1/3 cup). Cook, stirring until the mixture is well combined. The mixture should be moist. You can add a little bit more water if it’s too dry. Season with sea salt to taste.

Brush one side of the tortillas with grapeseed oil and place oil side down on a cookie sheets. Sprinkle a little cheese (how much cheese you use is really up to you). Spread the black bean mixture on top of the cheese.

Spread right to the edges of the tortilla. Sprinkle a little more cheese.

Top each with another tortilla and lightly brush some olive oil on the top.

Bake in a 400 degree F oven until golden brown (about 15-20 minutes).

Serve with salad. I’ve served these with an avocado salad with citrus dressing.


3 Responses to “Punjabi Quesadillas”

  1. 1 Heather October 3, 2010 at 9:27 am

    These sound amazing! Where did you get the brown rice tortillas?

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