Ingredients for 4 servings

½ bell pepper
½ tsp Mexican chilli powder
1 chopped onions
1 green chilly
1 onion
1 pinch jeera powder
1 small bunch coriander chopped
2 Tbsp black beans cooked
2 Tbsp kidney beans cooked
2 Tbsp red bell pepper coulis
2 Tbsp tomato puree
2 tortillas
2 tsp lime juice
3 cloves garlic
Salt to taste

Directions

Saute onions and peppers in olive oil along with the green chillies for 2 minutes.

For the bean puree

Saute the onions and garlic cook for a few minutes, add the kidney beans and black beans.

Season with jeera powder and salt.

Top with coriander leaves.

Add the tomato puree to the mix.

Blend this mix to make the bean puree.

Heat the tortillas on a grill or on your pan.

Smear the bean puree onto the tortillas.

Then sprinkle the pepper and onion mixture.

Place the tortillas one on top of each other as if to form a sandwich.

Pan-fry till nice and crispy.

Cut the tortilla sandwich into triangles and serve with the sour cream dip.

For dip

Mix in sour cream, lemon juice, Mexican chili powder, black pepper, salt, coriander, red pepper puree, whip it up and serve with the quesadilla.