Vegan Quick Quesadilla Bosh TV

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