Loaded Veggie Quesadillas

Loaded Veggie Quesadillas

Recipe by Maria VergaraCourse: Main CourseCuisine: Mexican


Prep time


Cooking time




  • Roasted Vegetables
  • 2 medium sweet potatoes

  • 1 large red bell pepper

  • 1 tsp ground cumin

  • 1 large yellow bell pepper

  • 1 tsp ground coriander

  • 1/2 tsp chilli powder

  • 1/4 tsp ground allspice

  • drizzle olive oil

  • salt and pepper

  • Black Beans
  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1 400g tin black beans

  • salt and pepper

  • Guacamole
  • 1 large ripe avocado

  • squeeze fresh lemon juice (to taste)

  • salt and pepper

  • To Serve
  • 50 g cream cheese

  • 75 g extra mature cheddar cheese

  • 2 large tortilla wraps


  • Preheat the oven to 425F. 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.
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