Veggie Quesadillas (HC)
Ingredients
- 1 tsp olive oil
- ½ onion, sliced
- ¼ red pepper, sliced
- ¼ green pepper, sliced
- 1 tsp paprika powder
- ½ tsp ground coriander
- ½ tsp oregano
- Pinch of chilli powder (optional)
- 1 tsp garlic granules or 1 garlic clove, crushed
- Sprinkle of black pepper
- 1 tbsp tomato puree
- 45g black beans
- 66g sweetcorn
- 1 wholemeal wrap
- 1 tbsp sour cream / full-fat Greek yoghurt
- 30g vegetarian Cheddar cheese, grated
Avocado Salad
- ½ avocado, sliced
- 6 cherry tomatoes, halved
- 1 tbsp lime juice
- Touch of olive oil (extra virgin if you have it)
- ¼ red onion, sliced
- A pinch of paprika powder
- A pinch of ground coriander
- Sprinkle of black pepper
Instructions:
Add the olive oil, onion, red pepper (bell pepper) and green pepper (bell pepper) to a frying pan over a medium heat.
Cook for 2-3 minutes and then add paprika powder, coriander (cilantro), oregano, chilli powder, garlic, black pepper and tomato puree (tomato paste). Mix well to combine.
Then add the beans and sweetcorn (whole kernel corn). Mix well to ensure everything is coated in the seasoning.
Cook for 2-3 minutes, then taste test and add more seasoning or spices if required.
To prepare the avocado salad, add all the salad ingredients into a bowl and mix around. Taste test and add more seasoning if required.
Take the wrap and spread a thin layer of sour cream (or Greek yoghurt) over it.
Sprinkle over the grated cheese, then spoon the bean mixture onto half of the wrap. Then fold the other half of the wrap over the mixture. Press down on the wrap so it is firmly closed.
Pop the quesadilla onto a clean dry frying pan, then cook on a medium heat for around 2 minutes on each side.
Once ready, serve the quesadilla with avocado salad on the side.