topBanner
Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas

with Beets, Carrots and Guacamole

Read more

In our book, quesadillas and guacamole are the ultimate comfort food. Stuffed with bell pepper, carrots and beets, these quesadillas are both hearty and wholesome.

Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Beet-Carrot Blend

1 unit

Avocado

190 g

Red Bell Pepper

113 g

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

1 tsp

Chipotle Powder

1 unit

Lime

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

1 tsp

Dried Oregano

80 g

Roma Tomato

10 g

Cilantro

56 g

Red Onion

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate71 g
Sugar11 g
Dietary Fiber13 g
Protein23 g
Cholesterol42 mg
Sodium997 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Medium Bowl
Non-Stick Pan
Small Bowl
Zester
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce.* Core, then thinly slice the bell pepper. Finely chop 2 tsp onion strips and set aside the remaining onion strips

2

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the peppers, beet-carrot blend, dried oregano, remaining onion strips and as much chipotle as you like. Cook, stirring often, until the peppers are tender-crisp 6-7 min. Remove the pan from the heat and transfer the veggies to a medium bowl. Set aside

3

Meanwhile, finely chop the cilantro. Zest, then juice half the lime. Cut the remaining lime into wedges. Cut the tomato into 1/2-inch cubes. Halve and pit the avocado, then scoop the flesh into a small bowl. Using a fork, mash the avocado.

4

In the small bowl with the avocado, stir in half the lime zest and 1 tbsp lime juice. Add the tomatoes, chopped onion and cilantro. Season with salt and pepper. Set aside.

5

Heat the same pan over medium heat. Add one tortilla and top one half with some veggies and mozzarella. Fold the other half of the tortilla over the filling and cook until golden-brown and crisp, 1-2 min per side. Repeat with remaining tortillas.

6

Cut the warm quesadillas into wedges and divide between plates. Serve with the guacamole. Squeeze over a lime wedge, if desired.