Vegetarian quesadillas | Easy recipe
Crispy, golden-fried tortillas filled with lots of vegetables and melted Cheddar cheese.
Ingredients
Quesadilla
- 3 large wholemeal tortillas
- 1 red pepper
- 2 tomatoes
- 1 onion
- 100 g Cheddar cheese *
- 4 tbsp sweet corn (tinned or fresh)
- 5 tbsp black beans (tinned or cooked)
- ½ tbsp oil
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- salt to taste
Sauce
- 2 tbsp mayonaise
- 2 tbsp thick natural yoghurt
- ½ tsp chipotle sauce (or less/more)
- pinch of sugar
- salt to taste
- spring onion chives (optional)
Instructions
- In a frying pan, heat a tablespoon of oil. Add the finely chopped onion and fry over low heat until it's softened. Meanwhile, finely dice the peppers and add them to the onion. Continue to fry, stirring occasionally, for about 5 minutes.
- Finely dice the tomato. Add it to the pan along with the corn, black beans, cumin, garlic, and smoked paprika. Cook, stirring occasionally, for a few more minutes. Then, remove from heat and set aside to cool.
- Grate the cheese using a fine grater.
- Lay out a tortilla and spread a small amount of grated cheese on one half. Add a third of the vegetable filling, then sprinkle more Cheddar cheese on top. Fold the other half of the tortilla over the filling and press down gently. Repeat this process for the remaining tortillas.
- Lightly grease a frying pan. Toast the tortillas (on each side) over low heat, until they're golden brown and the cheese has melted. Be careful, as they can burn easily!
- For the sauce, combine all the ingredients in a small bowl. If desired, you can also mix in some chopped chives.
- Serve your quesadillas with spicy mayo-chipotle sauce. Enjoy your meal!
Notes
*For a vegetarian version, use Cheddar cheese with plant or microbial rennet.
www.goodbalancedfood.com