Loaded Veggie Quesadillas

Ingredients

• 1 largered pepper
• 1 largeyellow pepper
• 2 mediumsweet potatoes
• 1 tspground cumin
• 1 tspground coriander
• 1/4 tspground allspice
• 1/2 tspchilli powder
• A drizzleolive oil
• To tastesalt and pepper
• 1 x 400 g tinblack beans
• 1/2 tspground cumin
• 1/2 tspground coriander
• To tastesalt and pepper
• 1 large, ripeavocado
• A squeezefresh lemon juice
• To tastesalt and pepper
• 2 largetortilla wraps
• 50 gcream cheese
• 75 gextra-mature cheddar
• A littlevegetable oil, for the pan

Instructions

1. 1

   Roast the vegetables

   Preheat the oven to 220°C (425°F/gas mark 7). Slice the peppers thinly and peel and cut the sweet potatoes into thin rounds. Put them in a large roasting tray, add the cumin, coriander, allspice and chilli powder, season with salt and pepper, and drizzle with olive oil. Toss to coat and roast for about 30 minutes, until tender.

2. 2

   Season the beans

   Rinse and drain the black beans, then put them in a small pan with the cumin, coriander, salt and pepper. Mash roughly with a potato masher and heat until warmed through.

3. 3

   Mash the avocado

   Scoop the avocado flesh into a bowl and mash it with the back of a fork. Add lemon juice, salt and pepper to taste.

4. 4

   Fill the tortillas

   Spread cream cheese over one side of each tortilla and black beans over the other half. Spoon the mashed avocado over the beans, add the roasted vegetables and scatter over the cheddar. Fold each tortilla in half.

5. 5

   Pan-fry and serve

   Lightly grease a large frying pan with vegetable oil and set it over a medium heat. Cook the folded tortillas for about 5 minutes, until lightly browned, then carefully flip and cook the other side. Remove carefully to a plate and serve.

What are veggie quesadillas?

Quesadillas are folded tortillas cooked with a savoury filling, often including melted cheese. They are associated with Mexican cooking, where tortillas and regional fillings have many forms.

This version layers roasted peppers and sweet potato with seasoned beans, avocado and two cheeses. The mix of soft, creamy fillings and a crisped tortilla makes it substantial without relying on meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1080 calories, 34g protein, 142g carbs, 41g fat.

The sweet potatoes and tortillas provide most of the carbohydrates, while avocado, cream cheese, cheddar and olive oil contribute much of the fat. Black beans and cheddar provide most of the protein. Serve with a crisp salad or slaw to add fresh contrast to the filling.

Roasting for flavour

Cut evenly: Thin, similarly sized sweet potato rounds and pepper slices roast at a similar pace. Toss the vegetables thoroughly so the cumin, coriander, allspice and chilli coat them before they go into the oven.

Check for tenderness: The recipe gives about 30 minutes at 220°C. Test a sweet potato piece with a fork; it should be tender before you assemble the quesadillas.

A hearty bean layer

Rough mash: Mashing the beans until partly broken gives them a cohesive texture but leaves some body. Warm them in the pan with the second measure of cumin and coriander so the seasoning is distributed through the filling.

Drain well: Rinsing and draining the beans first helps avoid excess liquid in the tortilla, which can make it harder to crisp.

Building the filling

Cream cheese side: Spread the cream cheese over one half of each wrap, then place the beans on the other half as directed. Keep the layers reasonably even so the tortilla folds without splitting.

Avocado and vegetables: Mash the avocado with lemon juice, salt and pepper, then layer it over the beans before adding the roasted vegetables and cheddar. Avoid overfilling, especially near the fold.

Getting a crisp finish

Medium heat: A lightly oiled pan over medium heat gives the tortilla time to brown while the cheese warms. Cook for about 5 minutes on the first side, then flip carefully and repeat on the other side.

Use a broad turner to support the folded tortilla when turning it. It is ready when both sides are lightly browned and the cheddar has begun to melt.

What to serve alongside

Serve the quesadillas hot, while their edges are crisp and the cheese is soft. A simple green salad or crunchy slaw can add freshness alongside the rich filling.

For extra freshness, offer lemon or lime wedges and a spoonful of salsa at the table. These are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Slice the sweet potatoes thinly so they become tender within the roasting time.
• Taste the mashed avocado and beans before assembling, as their seasoning is added separately.
• Let excess liquid drain from the beans before mashing.
• Keep the filling away from the tortilla edges to make folding and flipping easier.
• Use a wide spatula to turn each quesadilla without spilling the filling.

Variations

• Add sweetcorn: Stir drained sweetcorn into the warm mashed beans.
• Bring more heat: Add extra chilli powder to the roasting vegetables.
• Use a different cheese: Swap the cheddar for another good-melting cheese.
• Add fresh herbs: Scatter chopped coriander over the filling before folding.
• Make it tangier: Serve with extra lemon or lime wedges.

Common mistakes to avoid

• Uneven vegetable slices: Cut them to a similar thickness so they roast at a more even rate.
• Under-roasted sweet potato: Check with a fork and give the vegetables more time if the centres are still firm.
• Wet beans: Drain them well after rinsing to help keep the tortillas from becoming soggy.
• Overfilled wraps: Use a moderate layer of each filling so the tortillas stay folded.
• Heat too high: Keep the pan at medium so the tortillas brown without scorching before the filling warms.

How to store

Refrigerate leftover quesadillas in an airtight container for up to 2 days. Reheat in a lightly oiled frying pan over a medium-low heat until hot throughout; the tortilla may be less crisp after storage.

Frequently asked questions