Veg-Packed Quesadilla

Veg-Packed Quesadilla

Honestly, quesadillas are one of those things we never get tired of making, and this veg-packed version is properly special. We're talking golden, crispy tortillas stuffed with roasted butternut squash, celeriac, kale, sweet roasted peppers and melty plant-based cheese. It's got that perfect crunch on the outside and a seriously satisfying filling that makes you forget it's all plants. Whether you're after a quick weekend snack or something a bit more fun for lunch, this one always delivers. Make it tonight, trust us.

Cook: 40 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Grill pan
  • Grater (for garlic and cheese)
  • Spatula

Ingredients

  • 2 tbsp olive oil
  • 1 tsp cayenne pepper - or more to taste
  • 100g butternut squash
  • 50g celeriac
  • 1 red onion
  • 1 clove garlic clove
  • 2 large roasted peppers
  • 1 x 400g can of black beans
  • 1 x 400g can(s) of chopped tomatoes
  • 200g kale
  • Salt & pepper to taste
  • 4 large flour tortillas
  • 25g plant-based cheese
  • 1 large avocado
  • 30g coriander
  • 1 lime

Method

1

Prepare the veggies

  • Peel the butternut squash and celeriac and cut in to 2 cm chunks
  • Peel and finely slice the red onion
  • Peel and grate the garlic
  • Cut the roasted red peppers into strips
  • Remove the stems from the kale and slice into strips
  • Grate the plant-based cheese
  • Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stone
  • Scoop the flesh out of the skins and cut the avocado into small chunks
  • Pick the leaves off the coriander and finely chop
  • Cut the lime into 4 wedges.
2

Roast the butternut squash and celeriac

  • Place the butternut squash and celeriac chunks on a baking tray, drizzle with 1 tbsp of olive oil and a pinch of salt
  • Roast for 20 minutes until tender and golden
  • Remove from the oven and set aside
3

Cook the quesadilla filling

  • Warm 1 tbsp olive oil in a frying pan over a medium heat
  • Add the onion to the pan with a pinch of salt and sweat down for 6-7 minutes until softened
  • Add the garlic and stir for 1-2 minutes
  • Add the roasted red pepper strips, black beans, tomatoes, cayenne pepper to the pan and cook down for 5 minutes
  • Add the roasted vegetables and the kale and cook for a further 2-3 minutes
  • Taste the mixture, season to perfection with salt and pepper and more cayenne if you want more heat
4

Grill the tortillas

  • Put the grill pan on the stove
  • Put the tortilla in the pan and sprinkle over half the plant-based cheese
  • Spoon a quarter of the filling onto the tortilla and spread over one half of the quesadilla
  • Sprinkle avocado and coriander over the top of the filling
5

Serve and enjoy!

  • When 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 the quesadilla in half, sandwiching the filling
  • Remove from the pan, slice into wedges and serve immediately
  • Repeat this process with the remaining ingredients and serve
  • Place half in a sealed container and reserve for lunch later in the week

Tips & Variations

  • Get the pan hot enough: A really hot dry pan is what gives you that crispy, golden tortilla. Don't rush this bit, give it a proper minute on each side and you'll get that satisfying crunch.
  • Swap the veg: We love this combo but it works brilliantly with whatever you've got. Sweet potato instead of squash, spinach instead of kale, or throw in some black beans for extra protein.
  • Make it spicy: Henry always adds a good pinch of smoked paprika and some chilli flakes to the veg while it's roasting. It takes the whole thing up a notch and works really well with the creamy avocado.

Why This Works

The trick here is getting the squash and celeriac properly golden before they go anywhere near the tortilla. That caramelisation is where all the flavour lives. Layering the melty cheese right next to the warm veg means it gets properly gooey and holds everything together, and the avocado on the side keeps it fresh and creamy against all that warmth.