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Veggie Quesadillas & Tomato Salsa

A colourful vegetarian take on a classic Mexican dish
Difficulty Level: Moderate
Serves: 4


Canola oil, for frying
6 medium sized tortillas
1 small sweet potato, peeled and sliced thinly
2 capsicums (any colour), sliced thinly
1 400g can of black beans
4-8 Picked jalapenos, diced
Spice mix (1 teaspoon each of paprika, cumin, garlic powder and cayenne pepper)
Grated cheddar cheese
Chipotle sauce
3 tomatoes, diced
½ red onion, diced
½ lime, juiced
Handful of coriander, chopped


  1. Cook the beans. Mix the beans with the jalapenos and half the spice mix and cook in a frypan on medium heat for 10mins. Remove and set aside
  2. Cook the capsicum. Mix the capsicum with the rest of the spice mix and cook in the frypan for 5mins or until softened. Remove and set aside
  3. Cook the sweet potato. Fry the sweet potato slices for 2mins on either side, or until softened. Remove and set aside and clean the frypan
  4. Cook the quesadillas. Spray the frypan lightly with canola oil and heat on medium. Place a tortilla on the frypan and assemble ingredients on one half of it (thin layer of chipotle sauce, topped with sweet potato, beans, capsicum and shredded cheddar). Fold over the tortilla and press down with a spatula for 30secs, then flip the quesadilla and continue to cook for a further 1min. Remove and repeat this process for the remaining 5 tortillas
  5. Make the salsa. Mix together the diced tomatoes, red onion, lime juice and coriander. Serve fresh atop the hot quesadilla