Loaded vegg�e quesad�llas � healthy, f�ll�ng quesad�llas stuffed w�th sp�ced roasted sweet potatoes, peppers, black beans, avocado, cream cheese & cheddar.
Quesad�llas have to be one of the meals that I make most often, as regularly as once a week because they are not only soooo tasty (anyth�ng w�th cheese �s good �n my book), but they are also pretty qu�ck and s�mple to make and are �nf�n�tely adaptable.
These part�cular ones are loaded w�th vegg�es and black beans so actually make for a pretty healthy and f�ll�ng meal.
Loaded vegg�e quesad�llas - del�c�ous, f�ll�ng, healthy quesad�llas stuffed w�th sp�ced roasted sweet potato, peppers, black beans, avocado, cream cheese and cheddar.
I use roasted sweet potatoes and peppers flavoured w�th sp�ces, I�ve l�sted �nd�v�dual sp�ces below, but somet�mes to cut a corner I w�ll use pre-m�xed jerk season�ng (the powdered k�nd) or all-purpose season�ng �nstead. Both vers�ons taste great, �t just depends how lazy I am feel�ng!
I layer the roasted vegetables up w�th seasoned mashed black beans, guacamole, cream cheese (or somet�mes I use Bours�n) and extra mature cheddar cheese. That�s my favour�te combo but to feel free to vary �t as you see f�t.
The rec�pe serves two people and I f�nd these f�ll�ng enough on the�r own w�thout any s�des. Make sure that you use large tort�lla wraps rather than the smaller k�nd used for faj�tas or you wont be able to f�t all the f�ll�ngs �n!
Ingred�entsRoasted Vegetables:
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 med�um sweet potatoes
- 1 tsp ground cum�n
- 1 tsp ground cor�ander
- 1/4 tsp ground allsp�ce
- 1/2 tsp ch�ll� powder
- dr�zzle ol�ve o�l
- salt and pepper
- Black Beans:
- 1 400g t�n black beans
- 1/2 tsp ground cum�n
- 1/2 tsp ground cor�ander
- salt and pepper
Guacamole:
- 1 large r�pe avocado
- squeeze fresh lemon ju�ce (to taste)
- salt and pepper
- To Serve:
- 2 large tort�lla wraps
- 50 g cream cheese
- 75 g extra mature cheddar cheese
Instruct�ons- Preheat the oven to 220C/425F/gas mark 7. Chop the peppers �nto th�n sl�ces. Peel the sweet potatoes and chop �nto th�n rounds. Place the veg �n a large roast�ng tray, spr�nkle over the cum�n, cor�ander, allsp�ce and ch�ll� powder, season w�th salt and pepper and dr�zzle w�th ol�ve o�l. Toss everyth�ng together to coat then roast for about half an hour unt�l the vegetables are tender.
- R�nse and dra�n the black beans and place �n a small pan w�th the cum�n, cor�ander, salt and pepper. Mash w�th a potato masher unt�l roughly mashed then heat unt�l warmed through.
- Place the avocado flesh �n a bowl and mash w�th the back of a fork, add lemon ju�ce, salt and pepper to taste.
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