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.