Leftovers Quesadilla with Bean Salad

Ingredients:

• Tortilla wraps - I get the whole wheat wraps
• Cheese
• Spring onion or red onion sliced
• Pinch of red chili powder
• Salt to taste
• Filling or topping: Use any topping of your choice, I love to make mine with left over sabji or veggies. I like to keep it simple with some onions, cheese, tomato sauce or ketchup some salt and pepper.

For the bean salad:

• 1 Can or 250g of kidney beans
• 1 Onion chopped
• 1 Tomato chopped - remove the seeds and pulp
• 2 tsps Lime juice
• Salt to taste
• Black pepper
• Fresh coriander for garnishing

Method:

• To assemble the quesadilla take a very hot flat pan or girdle.
• Place the tortilla wrap on the pan.
• Now there are two ways to do this:
• You can cover the entire surface of the wrap with your toppings and place another wrap on the top.
• Cook from one side for 5-7 mins and flip carefully.
• Cook on the other side for 2-3 mins.
• Remove on a cutting board & cut in between so you get two semi-circle’s. slice each semicircle 3 ways so you get 3 roughly triangular pieces.
• Second method:
• Place one tortilla on the pan or griddle, make sure it is very hot.
• Add your toppings to one half or semicircle.
• Slowly cover with the other half. Pat it down firmly.
• Cook on both sides for 4-5 mins.
• Remove on a cutting board & slice it 3ways so you get 3 roughly triangular pieces.
• I usally do it this was as its easier to flip, but if you are in a hurry the first method works better.
• To top the wrap here’s what I do:
• Add chopped onion, cheese and any other topping I have on hand i.e. paneer, tofu, potaote etc. you can also use leftover chicken or tuna
• Drizzle some olive oil & fold the other half over to cover the filling.
• I brush some olive oil on the top before I flip the torilla, but you don’t have to. I just love extra everything! :) 
• And that’s it, your quesadilla is ready.

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