Vegan Veg-Packed Quesadilla BOSHTV

Veg-Packed Quesadilla

  • Simple
  • 0:40 m
  • 14 ingredients

This is a winter veggie packed quesadilla! It makes for a great vegan dinner and leftovers for plant-based lunch the next day. These veggies are seasoned and spiced to perfection and are totally delicious inside this tortilla wrap with melted vegan cheese. A real vegan family favourite- we think it would make a great plant-based recipe for kids too.

Serves: 2

Ingredients

For the recipe

  • 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

Before you start

Preheat oven to 200°C | Large Frying pan | Lined baking tray | Grill Pan

Step 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.

Ingredients

  • 100g butternut squash
  • 50g celeriac
  • 1 red onion
  • 1 clove garlic clove
  • 2 large roasted peppers
  • 200g kale
  • 25g plant-based cheese
  • 1 large avocado
  • 30g coriander
  • 1 lime

Step 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

Ingredients

  • 2 tbsp olive oil
  • Salt & pepper to taste

Step 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

Ingredients

  • 1 tsp cayenne pepper - or more to taste
  • 1 x 400g can of black beans
  • 1 x 400g can(s) of chopped tomatoes

Step 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

Ingredients

  • 4 large flour tortillas

Step 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