Delicious and healthier Vegetarian Quesadilla recipe made with using multigrain tortillas. Bursting with Mexican flavors, lots of veggies and beans this healthy quesadilla is a perfect recipe to enjoy for any meal.
In our everyday race against time and managing work, family, kids and social obligations one thing which we don’t want to compromise is our health and feeding healthy food to our kids and family. Busier than ever lifestyle also means that we all need good nutrition to combat all these daily challenges.
Just like any other woman, I am also on a lookout for food ideas and incorporating them on a daily basis so that we can enjoy a delicious homemade meal which provides nutrition and tastes excellent too. Small habits like including fresh fruits and vegetables, lean sources of proteins and more variety of whole grains in our food which keep us going the whole day.
Talking of whole grains, I have always made sure to eat whole wheat chapati /roti/ Paratha in our Indian meals. In recent years I made a shift towards multigrain chapati (using 2-3 grains) which made it little cumbersome.
First procuring the grains and then going to flour mill (chakki) to for grinding to make multigrain flour so we can use it to make our daily bread or rotis. Tedious Job! But when you aspire to eat healthily and in my case, We keep it Low GI as well so you got to make some effort. right! I was doing just that until sometimes ago.
That method came with its own advantages and disadvantages. Healthy eating is ensured but consistency is not. Sometimes Roti would come hard because the proportion of grains changed, quality was sometimes different from what is used regularly, So they would often ask for regular whole wheat roti than Multigrain Atta Roti. Now with the availability of Aashirvaad Multigrain Atta, we can enjoy good quality multigrain roti without compromising the taste.
Aashirvaad, the pioneer and market leader in the packaged atta segment has developed Aashirvaad Atta with Multigrain to address this aspect providing an uncompromising taste of rotis, with the wholesome goodness of grains. The extra fiber makes the food easier to digest making it heart healthy. The extra protein in the atta helps build strength; vitamins build immunity and the extra fiber aids digestion.
The grains are sourced from finest wheat producing regions and Atta is made with Chakki Grinding method that gives chapati a soft texture which tastes absolutely best with curries. The best thing about the Multigrain Atta is it dishes/things made with it tastes like regular flour but you know you have got power six different grains like wheat, soya, channa, oat, maize & psyllium husk providing an added advantage over regular atta.
I am using it in everything now, multigrain paratha, Multigrain crust for homemade Pizza, Our homemade multigrain bread loaf for sandwiches etc.
In this recipe I am sharing today I made Tortilla for Quesadilla using Aashirvaad Multigrain Atta. Tortilla are almost like our chapati so if you make extra chapatis next time you can make these quesadillas with them for the next meal or a delicious snack.
Multigrain Tortilla made Using Aashirvaad Multigrain Atta.
The tortilla is flat bread which almost looks like our very own chapati. A dough is made using flour, salt and little bit of oil with water. Small flatbread is rolled out with a portion and cooked from both sides on a tava/griddle. Only thing when I am making tortilla for quesadilla I keep them slightly undercook as these are cooked/baked again later on.
You can cook a quesadilla by frying it in pan/griddle but if want a healthier way, you can always bake or grill it. I used a cast iron tava for making it and used a very minimal amount of oil. Quesadilla is nowadays very popular and can be found on the menu of restaurants selling Mexican or continental food, but can be easily made at home too.
Step by Step Method of Making Multigrain Veggie and Beans Quesadilla
The process of making quesadillas is very easy, all you need to do is heat a skillet and put a tortilla over it until it gets warm. Add your favorite vegetables, cheese, beans filling and cook it till the Outer layer becomes crispy and cheese is melty and crisp outside.
In this recipe, I used less amount of cheese to keep it towards healthy side. You can choose to add more or less depending on your preference. Fold it in half and serve hot.
You can experiment with various filling combinations and create a different version each time. Try this at home and create your own version which is healthy to keep you happy and tasty so your family is happy too with this #MultiGrainKaAashirvaad
To serve the quesadilla, you can make it even healthier when you serve it with greek yogurt (which is strained using muslin cloth and water is removed) it saves tonnes of calories and adds a healthy amount of protein to already nutrient rich multigrain tortilla made with Aashirvaad multigrain atta.
In most of the recipes, you can safely replace your regular flour with Aashirvaad Multigrain Atta. This post is brought to you in collaboration with ITC Foods Aashirvaad Multigrain Atta. Opinions, thoughts, and the recipe is mine.
- For Multigrain Tortilla!
- 2 cups Aashirvaad Multigrain flour
- 1/2 teaspoon salt
- 3/4 cup water
- 1 teaspoon olive oil
- To Make Quesadilla!
- 8 Multigrain Tortilla
- 150 g red bell pepper cut into strips
- 150 g green bell pepper cut into strips
- 100 g onion sliced
- 1 cup Kidney beans boiled
- 40 g cheddar cheese
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp black pepper powder
- Salt to taste
- 8-9 sprigs Coriander leaves
- To serve!
- 1 cup yogurt strained and water removed
- 1/2 tsp lemon juice
- 1 tsp sugar
- 1 tsp olive oil
Make a soft pliable dough using ingredients given under Multigrain Tortilla.
Divide this dough into 8 equal portions and roll them into 8inch diameter discs.
Now heat up a tava/griddle/skillet and cook the tortilla just like chapati till bubbles start to appear on both sides.
The only difference here is we will keep these tortillas slightly undercooked.
Cook all these multigrain tortillas likewise.
To make the dip to go with it mix strained yogurt, lime juice, sugar and salt and keep it aside.
To make filling heat up 1tsp oil in a pan and add sliced onion, bell peppers.
Saute for 3-4 minutes on medium-high heat and add coriander powder, red chili powder, pepper powder, cumin powder, salt to taste and switch off the heat.
Now to assemble the quesadilla, place a multigrain tortilla on a board, layer it first with spinach leaves, followed by sauteed vegetables, beans and finally top it with 1tbsp of grated cheese and cover it with another multigrain tortilla. Press it and keep aside. Likewise, prepare all for the quesadilla.
Heat up the skillet/griddle once again and brush with a little bit of olive oil.
Now carefully place one of the quesadillas and cook it from both sides while continuously pressing gently with a spatula.
When it is nice and crisp on both the sides. Place it on board and cut it into four slices.
Serve with yogurt dip which tastes so much better than sour cream and way much healthier.
- Use a little bit of butter or oil in the pan to prevent the quesadillas from turning soggy.
- Cook over slow-medium heat and monitor the quesadillas so that they don’t burn.
- Choose your filling wisely and play with ingredients
- Serve hot with sauce or chutney or with yogurt dip like I did.