Spicy Vegetarian Quesadillas
VEGETARIAN QUESADILLAS WITH BEANS AND CHEESE
This recipe is my go-to meal when I need a quick, healthy and fast feed on a budget. And when it comes to cooking Mexican food, it certainly doesn't have to be complicated. The best part is that you have full control over how little or much spice you can add. So get spicy if you want too… or keep it nice and simple. The quesadillas I like to use are the new Tortilla Wraps from Countdown, meaning that they are incredibly affordable and tasty. I like to pair these light wraps with guacamole and a light and chunky tomato salsa. With beans on the side because… well… yum.
These tortilla wraps are really affordable for a big family, coming to just $3 dollars per serve for 10 wraps. They also come in a resealable bag if you don't want to use them all, which means you can whip up a fresh one for lunch the next day. But who are we kidding… with a big family of hungry bellies - these won't last long!
I have chosen to make these vegetarian as per the recipe below, however you can most definitely add some spicy chicken or beef/lab within the wraps. Pick your protein, add some fresh veggies and cheese, and then simply pop in the pan to get cooking. The recipe for the beans I like to use is also below, so you can also whip these up in under 10 minutes and fill to your heart's content.
VEGETARIAN QUESADILLAS WITH BEANS AND CHEESE
Oil for cooking
2 Countdown NZ Tortilla wraps
¼ - ½ cup freshly grated cheese (can use vegan if needed)
¼ cup cooked beans mixture (recipe below)
1 small tomato, sliced
½ cup fresh spinach leaves, chopped finely into strips
1 tablespoon chopped red onion
1 small jalapeno, diced finely
Heat oil in a large saucepan over medium heat.
Pop tortilla into the pan for about 30 seconds on high heat, to warm through. Flip so that the cooked side is face up, then add beans, tomato, cheese, jalapeno, spinach and onion, evenly around the tortilla. Top with one more wrap, and press down gently.
Leave to cook for 2-3 minutes, until the cheese in the centre begins to melt slightly. Brush the top of the quesadilla with some oil, and then carefully flip sides using a wide set spatula.
Allow to cook for 3-4 minutes longer, until golden and crispy on the underside.
Remove the quesadilla from the pan immediately and cut into triangles. Serve with guacamole and tomato salsa.
