Since we have been in Quarantine, weekends have become about family time even if we are spending every other moment with the family! In normal days, weekdays would be about rushing around for work and weekends to rush out to meet friends. Even if my social life has almost turned non existent in the last couple of years, still the time specifically spent cooking for family was barely there. All of us are working from home now and weekends have become about spending some quality time in the kitchen. I was craving quesadillas and decided to give a vegan spin to it (much to the dismay of my husband, who is still a big meat lover). So here is what cooked!
This serves 8
Ingredients:
For the filling:
2 Large sweet potatoes (Oven baked or cooked)
2 cups of cooked brown rice
1 1/2 cup of cooked black means/kashmiri rajma
1 cup sweet corn
2 cups of fresh chopped spinach
1/2 tsp of chilli powder
1/4 tsp cumin powder
Tortillas:
3 cups of whole wheat flour
Salt to taste
Warm water
Salsa:
3 large tomatoes
1 large onion
1/2 cup of coriander leaves
1 green chilli
2 tbsp lemon juice
Salt to taste
Method:
Heat the oven to 375 C. Line a sheet pan with parchment paper.
Peel and quarter sweet potatoes and then bake in the oven for 45 minutes or until they are soft.
Alternatively cook it in boiling water or pressure cook for 2 whistles. Mash it and keep it aside.
Heat 1 tbsp of oil in a pan and add the mashed sweet potatoes and the other ingredients for the filling.
To make the tortillas, knead all the ingredients into a soft dough and keep it aside for 30 minutes.
Time to make the salsa. Finely chop all the ingredients (that have to be chopped 🙂 ) and mix it all together.
For the tortillas, take a small golf ball sized ball from the dough and roll into a tortilla.
Cook it on a heated pan on both sides till they are slightly browned.
Take a pan, heat it and add 1 tsp of oil. Put the tortilla on it and layer it with the stuffing.
After 30 secs, fold it in and take it off flame.
Cut into half and serve with the salsa.
Comments