Quick Quesadilla
- Super simple
- 0:30 m
- 12 ingredients
There's nothing like a little Mexican food to get the day moving along just right! The quesadilla is like the Mexican version of a toasted sandwich, so it's only right we gave it our full attention. Use wholegrain or corn-based tortillas if you are cutting down on processed wheat flour. These are also great served with a simple tomato salad.
Serves: 4
Ingredients
For the recipe
- 1 tsp cayenne pepper
- olive oil for frying
- 1 red onion
- 2 large roasted peppers - from a jar
- 1 garlic clove
- 100g plant-based cheese
- 1 large avocado
- 30g fresh coriander
- 1 lime
- 1 x 400g can of black beans - or kidney beans
- 1 x 400g can of chopped tomatoes
- 100g tinned sweetcorn
- 4 large flour tortillas
- Salt & pepper to taste
Before you start
Fine grater or Microplane | 2 large frying pans
Step 1
First get all your ingredients ready
- Peel and thinly slice the red onion
- Peel and grate the garlic
- Cut the roasted red peppers into strips
- Grate the dairy-free cheese
- Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove
- Scoop out the flesh and cut into small chunks
- Pick the leaves from the coriander and chop finely
- Cut the lime half
- Drain and rinse the beans
Ingredients
- 1 red onion
- 2 large roasted peppers - from a jar
- 1 garlic clove
- 1 large avocado
- 30g fresh coriander
- 1 lime
- 1 x 400g can of black beans - or kidney beans
Step 2
Place a frying pan on a medium heat
- Add 2 tablespoons olive oil
- Add the onion to the hot pan with a pinch of salt and sweat for 7–8 minutes, until softened
- Add the garlic and stir for 1–2 minutes
- Add the roasted red pepper strips, black beans, tomatoes and 1 teaspoon cayenne pepper and cook for 5 minutes
- Remove from the heat and stir in the sweetcorn
- Taste and season with salt and pepper
- Add more cayenne if you want more heat
- Squeeze over the lime juice
Ingredients
- 1 tsp cayenne pepper
- olive oil for frying
- 1 x 400g can of chopped tomatoes
- 100g tinned sweetcorn
- Salt & pepper to taste
Step 3
Put the second pan on a medium heat
- Add 1 teaspoon oil
- Lay a tortilla in the pan and sprinkle over a generous handful of grated cheese
- Spoon a quarter of the filling on to the tortilla and spread it over one half
- Sprinkle avocado and coriander on top of the filling
Ingredients
- 100g plant-based cheese
- 4 large flour tortillas
Step 4
Once the cheese has melted, check the underside of the tortilla
- If golden cooking spots are appearing, the quesadilla is ready
- Use a spatula to fold it in half, sandwiching the filling
- Remove from the pan, slice into wedges and serve immediately
- Repeat to make all the quesadillas