VEGETARIAN QUESADILLA RECIPES RECIPES

VEGETARIAN FAJITA RECIPES | BBC GOOD FOOD

Vegetarian fajita recipes | BBC Good Food image

Create quick and easy vegetarian fajitas for lunch or supper. With fillings from spicy tofu to mushroom and beans, there's a recipe here to suit everyone.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

EASY VEGETARIAN QUESADILLA RECIPE - BBC FOOD

Easy vegetarian quesadilla recipe - BBC Food image

Super easy, cheap and quick to make, quesadillas are what you need when you're so hungry you could eat your own face. You've probably got all the ingredients for these veggie quesadillas in your cupboard and fridge right now. Each serving provides 882 kcal, 36g protein, 88g carbohydrates (of which 8g sugars), 40.5g fat (of which 19g saturates), 11g fibre and 2.8g salt.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 9

Ingredients

1½ tbsp olive oil
4 spring onions, thinly sliced
400g tin mixed beans in water, drained
1 tbsp chipotle paste
4 flour tortillas
100g/3½oz cheddar, grated
4 tbsp soured cream (optional)
1 lime, juice only (optional)
handful fresh coriander, to garnish (optional)

Steps:

Heat the oven to 120C/100C Fan/Gas ½.
Heat ½ tablespoon of oil in a frying pan over a medium heat. Add the spring onions and cook for 2 minutes, until beginning to soften. Add the beans and the chipotle paste stir well. Using a potato masher or fork, crush the beans to a rough purée. Transfer the beans to a plate and wipe out the pan.
Add half a tablespoon of the oil to the pan over a low heat and gently wipe with a piece of kitchen paper. Put one tortilla in the pan and top with an even layer of grated cheese. Spoon over half the bean mixture and top with another even layer of cheese (the cheese acts as glue). Place a tortilla on top of the cheese, then press down with a spatula and cook for 3–4 minutes, or until the underside is golden. Flip over the quesadilla and cook for a further 3–4 minutes.
Place on a baking tray and transfer to the oven to keep warm. Repeat step three with the remaining ingredients.
If making the sour cream dip, mix the soured cream and lime juice together in a bowl. Cut the quesadillas into quarters and drizzle over the lime soured cream. Sprinkle with the coriander, if using, and serve.

Nutrition Facts : Calories 882kcal, CarbohydrateContent 88g, FatContent 40.5g, FiberContent 11g, ProteinContent 36g, SaturatedFatContent 19g, SugarContent 8g

More about "vegetarian quesadilla recipes recipes"

EASY VEGETARIAN QUESADILLA RECIPE - BBC FOOD

Super easy, cheap and quick to make, quesadillas are what you need when you're so hungry you could eat your own face. You've probably got all the ingredients for these veggie quesadillas in your cupboard and fridge right now. Each serving provides 882 kcal, 36g protein, 88g carbohydrates (of which 8g sugars), 40.5g fat (of which 19g saturates), 11g fibre and 2.8g salt.
From bbc.co.uk
Reviews 4.5
Cuisine Mexican
Calories 882kcal per serving

If making the sour cream dip, mix the soured cream and lime juice together in a bowl. Cut the quesadillas into quarters and drizzle over the lime soured cream. Sprinkle with the coriander, if using, and serve.

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THE GREATEST QUESADILLA RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.3
Total Time 30 minutes
Category main-dish

Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

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THE GREATEST QUESADILLA RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.3
Total Time 30 minutes
Category main-dish

Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

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VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES

Quesadillas are a big hit in the Oliver household – the kids love them because they’re comforting and delicious, and Jools loves them because they’re a great way to include hidden veg. I’ve gone for leeks, peppers and carrot here, but use whatever you’ve got, just aim for 500g or more – think deseeded diced tomato, chopped grilled veg, little florets of broccoli, shredded spinach or kale, smashed roasted sweet potato or butternut squash. Get ’em prepped, stack ’em up, and you’re ready to cook.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 485 calories per serving

1. Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
2. Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
3. Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
4. To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
5. Put a large non-stick frying pan on a medium heat.
6. One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
7. Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
8. Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.

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FARMER'S MARKET VEGETARIAN QUESADILLAS | ALLRECIPES

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