Red Pepper, Bean and Corn Quesadillas

Servings: Serves 2

Nutritional Information:

Per 100g
Calories 95, Fat 2.3g, Saturates 0.4g, Carbohydrates 13g, Sugars 3.8g, Protein 4.2g, Salt 0.31g


Ingredients

Method

1

Place the vegetables for the cheese sauce into a pan of boiling, salted water, and cook for 10 minutes or until tender.

2

Reserving 115ml (½ cup) of the cooking water, drain the vegetables and add them to a blender, or food processor with the rest of the sauce ingredients.

3

Blend until very smooth and pour into a small pan. Heat very gently, stirring continuously, until thickened with a stretchy, cheese-like consistency.

4

In a frying pan, sauté the filling ingredients until hot and beginning to soften.

5

Remove the filling from the pan into a bowl, and wipe the pan with kitchen paper to remove any moisture.

6

To assemble the quesadillas, place a tortilla into the dry frying pan, cover the surface with filling, followed by cheese and some chopped fresh coriander.

7

Place another tortilla on top to encase the filling and cook until browned on the bottom. Carefully flip over and repeat until the other side is golden.

8

Remove from the pan once ready, slice into quarters, and serve immediately with lime wedges to squeeze over.

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