Roasted Vegetable Quesadillas
with Beets, Carrots and Guacamole
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Beet-Carrot Blend
1 unit
Avocado
190 g
Red Bell Pepper
113 g
Mozzarella Cheese, shredded
(Contains Milk)
1 tsp
Chipotle Powder
1 unit
Lime
6 unit
Flour Tortillas
(Contains Gluten)
1 tsp
Dried Oregano
80 g
Tomato
10 g
Cilantro
56 g
Red Onion
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
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
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
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.
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.
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.
Cut the warm quesadillas into wedges and divide between plates. Serve with the guacamole. Squeeze over a lime wedge, if desired.
