Loaded Veggie Quesadillas

Full veggie quesadillas - hale, stuff quesadillas stuffed with spiced cooked sweet potatoes, peppers, evil beans, avocado, remove cheeseflower & cheddar.

Quesadillas jazz to be one of the meals that I pass most oft, as regularly as erstwhile a period because they are not exclusive soooo tasty (anything with mallow is intellectual in my product), but they are also pretty fast and oversimplified to micturate and are infinitely pliable.

These special ones are live with veggies and individual beans so actually straighten for a pretty hearty and filling victuals.

The recipe serves two group and I regain these fill sufficiency on their own without any sides. Variety trustworthy that you use banging tortilla wraps rather than the smaller sort misused for fajitas or you tradition be fit to fit all the fillings in.

Roasted Vegetables:
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 2 medium sweet potatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground allspice
  • 1/2 tsp chilli powder
  • drizzle olive oil
  • salt and pepper
Black Beans:
  • 1 400g tin black beans
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • salt and pepper
  • 1 large ripe avocado
  • squeeze fresh lemon juice (to taste)
  • salt and pepper
To Serve:
  • 2 large tortilla wraps
  • 50 g cream cheese
  • 75 g extra mature cheddar cheese

  1. Preheat the oven to 220C/425F/gas mark 7. Chop the peppers into thin slices. Peel the sweet potatoes and chop into thin rounds. Place the veg in a large roasting tray, sprinkle over the cumin, coriander, allspice and chilli powder, season with salt and pepper and drizzle with olive oil. Toss everything together to coat then roast for about half an hour until the vegetables are tender.
  2. Rinse and drain the black beans and place in a small pan with the cumin, coriander, salt and pepper. Mash with a potato masher until roughly mashed then heat until warmed through.
  3. Place the avocado flesh in a bowl and mash with the back of a fork, add lemon juice, salt and pepper to taste.
  4. Spread the cream cheese over one side of each tortilla wrap. Spread the black beans over the other half. Spread the guacamole on top of the beans, layer the vegetables on top then sprinkle with the cheddar cheese. Fold in half.
  5. Lightly grease a large frying pan with vegetable oil over a medium heat. Place the folded tortillas in the pan and heat for about 5 minutes until lightly browned then carefully flip them over and repeat on the other side. Carefully remove to a plate and serve.

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