VEGETARIAN QUESADILLAS RECIPE | BBC GOOD FOOD
Have a pack of flour tortilla wraps knocking about in your storecupboard? Sandwich them with a bean filling and griddle
Provided by Lucy Netherton
Categories Lunch, Main course
Total Time 17 minutes
Prep Time 5 minutes
Cook Time 12 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Drain the beans, reserving 2 tbsp of the can water. Tip into a bowl with the reserved water, chipotle sauce, coriander and half the cheese. Mash everything well with a fork or potato masher.
- Lay out 4 tortillas, then spread each with ¼ of the cheesy beans. Top with the remaining cheese, then top with another tortilla and use your hands to press them together.
- Heat a griddle on a medium-high heat. Microwave each quesadilla for 45 secs to start the cheese melting, then griddle for 1-2 mins on each side, until the quesadillas are golden and charred. Repeat with the rest, keeping warm in a low oven. Cut them into wedges to serve.
Nutrition Facts : Calories 671 calories, FatContent 17 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 90 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 10 grams fiber, ProteinContent 29 grams protein, SodiumContent 1.9 milligram of sodium
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.
Total Time 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- 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.
- Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
- 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.
- To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
- Put a large non-stick frying pan on a medium heat.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 485 calories, FatContent 20.5 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 17.1 g protein, CarbohydrateContent 61.7 g carbohydrate, SugarContent 10 g sugar, SodiumContent 1.4 g salt, FiberContent 5.3 g fibre
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EASY VEGETARIAN QUESADILLA RECIPE - BBC FOOD
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.
VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 485 calories per serving
- 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.
- Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
- 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.
- To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
- Put a large non-stick frying pan on a medium heat.
- 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.
- 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.
- 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.
EASY VEGETARIAN QUESADILLA RECIPE - BBC FOOD
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.
EASY VEGETARIAN QUESADILLA RECIPE - BBC FOOD
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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