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Veg-Packed Quesadilla | Veganuary Week 3
This is a winter veggie packed quesadilla! It makes for a great vegan dinner and leftovers for plantbased lunch the next day.
These veggies are seasoned and spiced to perfection and are totally delicious inside this tortilla wrap with melted vegan cheese. 🤤
They're such a treat to make and will serve 1 person with leftovers or 2 people! A really vegan family favourite- we think it would make a great plant based recipe for kids too.
💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! -https://www.boshplus.com/offer... 💚
- 2 tbsp of olive oil
- 100g butternut squash
- 50g Celeriac
- 1 red onion
- 1 clove garlic
- 2 large roasted red peppers from a jar
- 1 x 400g can black beans
- 400g tin chopped tomatoes
- 1 tsp cayenne pepper, or more to taste
- 200g Kale
- Salt and pepper to taste
- 4 large flour tortillas
- 25g dairy free cheese
- 1 large avocado
- 30g coriander
- 1 lime
You will need...
Large Frying pan | Lined baking tray | Preheat oven to 200’C | Grill Pan
Peel the butternut squash and celeriac and cut in to 2 cm chunks | Peel and finely slice the red onion | Peel and grate the garlic | Cut the roasted red peppers into strips | Remove the stems from the kale and slice into strips | Grate the dairy free cheese | Halve and carefully stone the avocados by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stone | Scoop the flesh out of the skins and cut the avocado into small chunks | Pick the leaves off the coriander and finely chop | Cut the lime into 4 wedges.
Place the butternut squash and celeriac chunks on a baking tray, drizzle with 1 tbsp of olive oil and a pinch of salt | Roast for 20 minutes until tender and golden | Remove from the oven and set aside
Warm 1 tbsp olive oil in a frying pan over a medium heat | Add the onion to the pan with a pinch of salt and sweat down for 6-7 minutes until softened | Add the garlic and stir for 1-2 minutes | Add the roasted red pepper strips, black beans, tomatoes, cayenne pepper to the pan and cook down for 5 minutes | Add the roasted vegetables and the kale and cook for a further 2-3 minutes | Taste the mixture, season to perfection with salt and pepper and more cayenne if you want more heat
Put the grill pan on the stove | Put the tortilla in the pan and sprinkle over half the dairy free cheese | Spoon a quarter of the filling onto the tortilla and spread over one half of the quesadilla | Sprinkle avocado and coriander over the top of the filling.
When the cheese has melted, check the underside of the tortilla. If golden cooking spots are appearing, the quesadilla is ready | Use a spatula to fold the quesadilla in half, sandwiching the filling | Remove from the pan, slice into wedges and serve immediately | Repeat this process with the remaining ingredients and serve | Place half in a sealed container and reserve for lunch later in the week