Loaded Veggie Quesadillas #vegan #quesadilla

Loaded Veggie Quesadillas #vegan #quesadilla

These specific ones are stacked with veggies and dark beans so really make for a truly sound and filling supper. These stacked veggie quesadillas can without much of a stretch be made vegetarian by supplanting the cheddar and cream cheddar with veggie lover variants. To make them gluten free you essentially need to swap out the wraps for gluten free ones.

I layer the broiled vegetables up with prepared pounded dark beans, guacamole, cream cheddar (or at times I use Boursin) and additional develop cheddar. That is my most loved combo however to don't hesitate to change it as you see fit.

The formula serves two individuals and I discover these filling enough alone with no sides. Ensure that you utilize vast tortilla wraps as opposed to the littler kind utilized for fajitas or you wont most likely fit every one of the fillings in!

Also try our recipe Chicken Cheese and Pesto Quesadilla

Loaded Veggie Quesadillas #vegan #quesadilla


Loaded veggie quesadillas – healthy, filling quesadillas stuffed with spiced roasted sweet potatoes, peppers, black beans, avocado, cream cheese & cheddar.

Ingredients
Roasted Vegetables:
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 2 medium sweet potatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground allspice
  • 1/2 tsp chilli powder
  • drizzle olive oil
  • salt and pepper

Black Beans:
  • 1 400g tin black beans
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • salt and pepper

Guacamole:
  •  large ripe avocado
  • squeeze fresh lemon juice (to taste)
  • salt and pepper

To Serve:
  • 2 large tortilla wraps
  • 50 g cream cheese
  • 75 g extra mature cheddar cheese

Instructions
  1. Preheat the oven to 220C/425F/gas mark 7. Chop the peppers into thin slices. Peel the sweet potatoes and chop into thin rounds. Place the veg in a large roasting tray, sprinkle over the cumin, coriander, allspice and chilli powder, season with salt and pepper and drizzle with olive oil. Toss everything together to coat then roast for about half an hour until the vegetables are tender.
  2. Rinse and drain the black beans and place in a small pan with the cumin, coriander, salt and pepper. Mash with a potato masher until roughly mashed then heat until warmed through.
  3. Place the avocado flesh in a bowl and mash with the back of a fork, add lemon juice, salt and pepper to taste.

For more detail : http://bit.ly/2Gk7p9Y

Read more our recipe Tomato Basil Mozzarella Toasts

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