Quesadillas must be one of the dinners that I make frequently, as normally as once every week since they are not just soooo scrumptious (anything with cheddar is great in my book), yet they are likewise entirely brisk and easy to make and are interminably versatile.
These specific ones are stacked with veggies and dark beans so really make for a truly sound and filling supper. These stacked veggie quesadillas can without much of a stretch be made vegetarian by supplanting the cheddar and cream cheddar with veggie lover variants. To make them gluten free you essentially need to swap out the wraps for gluten free ones.
I use broiled sweet potatoes and peppers enhanced with flavors, I've recorded individual flavors beneath, however some of the time to compromise I will utilize pre-blended jolt flavoring (the powdered kind) or universally handy flavoring. The two forms taste extraordinary, it just depends how apathetic I am feeling!
I layer the broiled vegetables up with prepared pounded dark beans, guacamole, cream cheddar (or at times I use Boursin) and additional develop cheddar. That is my most loved combo however to don't hesitate to change it as you see fit.
The formula serves two individuals and I discover these filling enough alone with no sides. Ensure that you utilize vast tortilla wraps as opposed to the littler kind utilized for fajitas or you wont most likely fit every one of the fillings in!
Also try our recipe Chicken Cheese and Pesto Quesadilla
Loaded veggie quesadillas – healthy, filling quesadillas stuffed with spiced roasted sweet potatoes, peppers, black beans, avocado, cream cheese & cheddar.
Ingredients
Roasted Vegetables:
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 medium sweet potatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground allspice
- 1/2 tsp chilli powder
- drizzle olive oil
- salt and pepper
Black Beans:
- 1 400g tin black beans
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- salt and pepper
Guacamole:
- large ripe avocado
- squeeze fresh lemon juice (to taste)
- salt and pepper
To Serve:
- 2 large tortilla wraps
- 50 g cream cheese
- 75 g extra mature cheddar cheese
Instructions
- Preheat the oven to 220C/425F/gas mark 7. Chop the peppers into thin slices. Peel the sweet potatoes and chop into thin rounds. Place the veg in a large roasting tray, sprinkle over the cumin, coriander, allspice and chilli powder, season with salt and pepper and drizzle with olive oil. Toss everything together to coat then roast for about half an hour until the vegetables are tender.
- Rinse and drain the black beans and place in a small pan with the cumin, coriander, salt and pepper. Mash with a potato masher until roughly mashed then heat until warmed through.
- Place the avocado flesh in a bowl and mash with the back of a fork, add lemon juice, salt and pepper to taste.
- Spread the cream cheese over one side of each tortilla wrap. Spread the black beans over the other half. Spread the guacamole on top of the beans, layer the vegetables on top then sprinkle with the cheddar cheese. Fold in half.
- Lightly grease a large frying pan with vegetable oil over a medium heat. Place the folded tortillas in the pan and heat for about 5 minutes until lightly browned then carefully flip them over and repeat on the other side. Carefully remove to a plate and serve.
Source : http://bit.ly/2Ggkhh2
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