Tortilla rolls with saucy bean and cheese filling. This recipe has featured on the show Khanakhazana.

New Update
Main Ingredients Cornmeal, Kidney Beans
Cuisine Mexican
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Quesadillas

  • 1 cup Cornmeal
  • 1/2 cup Kidney Beans
  • to taste Salt


  1. Mix together cornmeal, refined flour and salt. Knead it into a soft dough with milk and half a cup of water. Cover with a wet muslin cloth and set aside. Divide into equal portions and roll each portion into a thin chapatti of ten inches diameter.
  2. Lightly roast them on a hot tawa on both sides and set aside. These are tortillas. For stuffing, heat olive oil in a pan and sauté onion and garlic for a minute. Add boiled kidney beans, tomato ketchup, salt, green chillies, paprika, coriander leaves and cook for two to three minutes.
  3. Heat a tawa and place a tortilla on it. Spread some stuffing, top with cheese and cover with another tortilla. Spread some more stuffing and top with cheese and coriander leaves and cover with another tortilla. Dribble some olive oil all around. Turn when the underside is cooked and cook the other side similarly. Remove, cut into wedges and serve hot.

Nutrition Info

Calories 3211
Carbohydrates 348.7
Protein 85.8
Fat 163.4
Other Fiber Iron- 19.1mg