Loaded Veggie Quesadillas #vegetarian #vegan

Stacked veggie quesadillas – solid, filling quesadillas loaded down with spiced broiled sweet potatoes, peppers, dark beans, avocado, cream cheddar and cheddar.

Quesadillas must be one of the dinners that I make frequently, as routinely as once every week since they are not just soooo delectable (anything with cheddar is great in my book), however they are likewise really fast and easy to make and are vastly versatile.

I use broiled sweet potatoes and peppers enhanced with flavors, I've recorded individual flavors beneath, yet once in a while to compromise I will utilize pre-blended yank flavoring (the powdered kind) or generally useful flavoring. The two adaptations taste incredible, it just depends how apathetic I am feeling!
Loaded Veggie Quesadillas #vegetarian #vegan
Also try our recipe Basil Avocado Pasta Recipe #Vegan #Gluten free


  • 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:
  • 1 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


  1. 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.
  2. 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.
  3. Place the avocado flesh in a bowl and mash with the back of a fork, add lemon juice, salt and pepper to taste.
  4. 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.
  5. 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.

Read more our recipe ONE-POT VEGETARIAN SPAGHETTI #vegan #spaghetti

Source : bit.ly/2UmF2vN

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