Updated: Nov 8, 2020
If you are looking for a hearty and nutritious but quick lunch or dinner idea, then try these Veggie Quesadillas. They provide you with all the colours of the rainbow: orange sweet potatoes, red beans, yellow peppers and sweetcorn, green coriander, etc. Serve with fresh, homemade guacamole, tomato salsa and/or dill and spring onion crème fraîche dip. Enjoy! :)
Prep time: 10min
Cooking time: 14 min
Total time: 24 min
Servings: 6 quesadillas
INGREDIENTS · 1 medium sweet potato, peeled and diced · 1 small courgette, diced · 1bell pepper, diced · 1can of beans · ½ cup sweetcorn · 1 spring onion, chopped · 1 tbsp olive oil · salt and pepper to taste · ½ tsp chilli powder · 2 tbsp lemon juice · fresh coriander, chopped · 6 soft tortillas · 1 ½ cup grated cheese
DIRECTIONS 1. Bring a medium pan of water to the boil and add the diced sweet potato and blanch for 4min. 2. Heat the olive oil in a frying pan and add the diced courgette, pepper and spring onion and fry them on high heat stirring regularly. 3. Add the beans (I used Borlotti beans as I didn’t have black beans at home, but it worked perfectly fine), sweetcorn and the blanched sweet potato, and season with salt, pepper, chilli, lemon juice and coriander and fry for another minute. Then remove the filling from the pan. 4. Wash or wipe out the pan and place it on medium heat. Add the first soft tortilla to the pan, sprinkle it generously with cheese, then add a few tablespoons of filling to one half of the tortilla and fold over the other half. Cook for a minute, until the bottom of the quesadilla is golden and crispy, then turn it over and cook for another minute. Remove it from the pan and repeat with the rest of the tortillas. 5. Serve your quesadillas with guacamole and crème fraîche dip, as we did here, or with fresh chillies and tomato salsa.
Did you try this recipe?
Let me know how it went in the Comments below and share a photo on Instagram with the tag: #madelaineskitchen