It's a fairly quick recipe, bar the cutting up of vegetables, it takes less than twenty minutes from start to table.
Stats: - Makes six quesadillas, this was a good amount for the three of us. Could easily be scaled up with more vegetables.
one red onion, finely sliced
30ml hot vegetable stock
In a large frying pan/wok heat the vegetable stock and add half of the onion. Cook gently for about six minutes, until the onion begins to turn translucent. Add the vegetables and cook for a further five minutes.
In the mean time, make the guacamole - mash the avocado, removing the skin and the stone and add to the remaining red onion, quartered cherry tomatoes, lime juice and coriander and mix.
Return to the pan, add the refried beans, cumin and chilli powder and cook for a further two minutes.
Lay out the six tortillas, put two heaped tablespoons of the vegetable and bean mixture on one half of each of them, spread and sprinkle over the grated cheese and fold the other half over the top.
Heat a large non-stick frying pan or griddle and cook on both sides for around two minutes, until the tortillas are crispy and the cheese melted.
Serve with the guacamole on the side.
280g mixed vegetables diced into bitesize chunks - I used broccoli, fine beans, carrots and red pepper
one large tin of refried beans
two teaspoons of cumin
1 teaspoon of chilli powder
100g mature grated cheese
6 corn tortillas
one large ripe avocado
125g cherry tomatoes, quartered
juice of half a lime
large handful of coriander, shredded
large handful of coriander, shredded
In a large frying pan/wok heat the vegetable stock and add half of the onion. Cook gently for about six minutes, until the onion begins to turn translucent. Add the vegetables and cook for a further five minutes.
In the mean time, make the guacamole - mash the avocado, removing the skin and the stone and add to the remaining red onion, quartered cherry tomatoes, lime juice and coriander and mix.
Return to the pan, add the refried beans, cumin and chilli powder and cook for a further two minutes.
Lay out the six tortillas, put two heaped tablespoons of the vegetable and bean mixture on one half of each of them, spread and sprinkle over the grated cheese and fold the other half over the top.
Heat a large non-stick frying pan or griddle and cook on both sides for around two minutes, until the tortillas are crispy and the cheese melted.
Serve with the guacamole on the side.
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