Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Veg-Packed Quesadilla | Veganuary Week 3

Veg-Packed Quesadilla | Veganuary Week 3
Veg-Packed Quesadilla | Veganuary Week 3

This is a winter veggie packed quesadilla! It makes for a great dinner and leftovers for 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!

Ingredients
Method

Ingredients

  • 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

Method

  1. 1.

    You will need...

    Large Frying pan | Lined baking tray | Preheat oven to 200’C | Grill Pan

  2. 2.

    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.

  3. 3.

    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

  4. 4.

    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

  5. 5.

    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.

  6. 6.

    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