Easy Vegetarian Quesadillas loaded up with fresh vegetables, black beans, spices and melty cheese. Roasting the vegetables in the oven gives them an extra layer of flavour.
Course
Main Course
Category
TexMex
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings6
Calories282kcal
AutorElle
Ingredients
1sweet potato,peeled and cut into 1–2cm dice (500 g)
1pointed red pepper,cut into 1–2cm dice
1/2cupfresh or frozen corn kernels(75 g)
1–2 fresh chillies, deseeded and finely chopped
1medium red onion,peeled and finely diced
1teaspoonground cumin
1/2teaspoonground coriander
1/2teaspoonpaprika(sweet)
generous pinch of smoked paprika(1/8 teaspoon)
salt and pepper
2tablespoonsolive oil,plus more to coat tortillas
1x 400 g canblack beans,rinsed and drained
6large whole wheat flour tortillas
200gcheddar cheese,grated (or more)
large handful of coriander leaves
Method
Preheat the oven to 375°F/190°C (170°C fan-assisted) and line a baking sheet with parchment paper .
In a large bowl, add the olive oil and spices, followed by the sweet potato, red pepper, corn, onion, chilli, salt and pepper. Toss well until evenly coated. Transfer to prepared baking sheet and spread in even layer.
Roast the vegetables in the oven for about 30-35 minutes, or until tender, tossing once halfway through..
Remove from the oven, transfer back to the large bowl, And gently stir in the black beans to combine.
Heat a large non-stick skillet over medium to medium high heat. Brush each tortilla on one side with a little oil and place in the skillet, oil-side down.
Sprinkle some cheese over one half, then the vegetable mixture (a few heaping tablespoons of filling), then a few coriander leaves.
Fold the other half of the tortilla over to make a half moon, gently pressing down with a spatula to flatten it slightly.
Cook for a couple of minutes, until the underside of the tortilla is crisp and lightly golden brown Carefully turn it over and cook the other side until crisp and golden (use a spatula to lift it up and take a peek to see when it’s ready to flip).
Keep warm in the oven while you cook the remaining quesadillas. Cut each one in half or thirds to serve. Top with your favorite salsa, quacamole and/or sour cream. Enjoy!
Notes
Alternatively use a large baking dish / roasting pan to roast the vegetables.
The oven heat from roasting the vegetables, should be warm enough to keep the tortillás warm while you prepare the batch. Otherwise, simply reduce the heat to approximately 130°C to keep them warm.
I make 6 quesadillas with this recipe, however you could also make 4 large ones by packing them with more filling.