Step 1: Prepare the Vegetable Stuffing

Heat oil in a pan. Add chopped garlic and sauté until it turns golden brown. Add cumin seeds and let them splutter. Add spring onions and chopped onions, and sauté until the onions become translucent. Add frozen corn, cooked black beans, and mixed bell peppers. Mix well. Add salt, chili flakes, Kashmiri chili powder, and turmeric powder. Stir to combine. Finally, add cumin powder and Italian herbs. Mix well, turn off the stove, and transfer the stuffing to a bowl. Add chopped coriander leaves and mix.

Step 2: Assemble and Cook the Quesadillas

Place a wheat tortilla on a hot tawa (griddle) and apply butter or ghee on top. Flip the tortilla and keep the flame on low. On one half of the tortilla, sprinkle a layer of shredded cheese, followed by a generous amount of the vegetable stuffing, and another layer of cheese on top. Fold the other half of the tortilla over the filling and press gently. Increase the heat to medium and cook until the bottom is golden and crispy. Flip, apply more butter on top, and cook the other side until golden brown and the cheese is fully melted.

Step 3: Prepare the Sour Cream Dip

In a small bowl, combine sour cream (or hung curd), salt, black pepper powder, chili flakes, and chopped coriander. Mix everything together until well combined. The dip is ready.

Step 4: Serve

Once the quesadillas are cooked, remove them from the tawa. Cut each quesadilla into half. Serve hot with the prepared sour cream dip.

• Two quesadillas can be cooked at once on a large tawa or griddle to save time.

• Keep the flame on low while adding the fillings to prevent the tortilla from burning.

• For extra spice, add chopped jalapeños while sautéing the vegetables.

• Other vegetables like mushrooms, spinach, or broccoli can also be added to the stuffing.