Veg-Packed Quesadilla

0:40 m

This is a winter veggie packed quesadilla! It makes for a great vegan dinner and leftovers for plant-based lunch the next day. These veggies are seasoned and spiced to perfection and are totally delicious inside this tortilla wrap with melted vegan cheese. A real vegan family favourite- we think it would make a great plant-based recipe for kids too.

Start cooking ➞




For the recipe

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tsp cayenne pepper - or more to taste<item-todo-done><item-todo-done>100g butternut squash<item-todo-done><item-todo-done>50g celeriac<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 clove garlic clove<item-todo-done><item-todo-done>2 large roasted peppers<item-todo-done><item-todo-done>1 x 400g can of black beans<item-todo-done><item-todo-done>1 x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done>200g kale<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>4 large flour tortillas<item-todo-done><item-todo-done>25g plant-based cheese<item-todo-done><item-todo-done>1 large avocado<item-todo-done><item-todo-done>30g coriander<item-todo-done><item-todo-done>1 lime<item-todo-done>

Before you start

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

Prepare the veggies

  • 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 plant-based cheese
  • Halve and carefully stone the avocado 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.

Roast the butternut squash and celeriac

  • 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

Cook the quesadilla filling

  • 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

Grill the tortillas

  • Put the grill pan on the stove
  • Put the tortilla in the pan and sprinkle over half the plant-based 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

Serve and enjoy!

  • 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
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