Easy Cheesy Veggie Quesadillas

By Sprig Originals ✓ · with credit

Adapted from sneakyveg.com

A folded tortilla with melting cheddar and a confetti of finely chopped tomato, onion and sweetcorn — crisp on the outside, gooey in the middle. Ready in about ten minutes for a snack, lunch or fuss-free dinner.

Ingredients

• 2 tortillas
• 1/4 red onion, very finely chopped (or 2 spring onions, finely chopped)
• 3-4 baby plum tomatoes, finely chopped
• 1 small handful sweetcorn
• 1/2 teaspoon mixed dried herbs
• 1/2 teaspoon ground cumin
• 30 g grated cheddar cheese

• fresh coriander, chopped
• black beans, drained and rinsed
• red pepper, chopped

Instructions

1. Tip the finely chopped onion into a bowl with the chopped tomatoes, sweetcorn, mixed herbs and ground cumin. Stir together well. Add any of the optional extras you fancy — coriander, black beans or chopped red pepper.
2. Set a non-stick frying pan or griddle pan over medium heat and let it warm up for a minute or two, until a drop of water sizzles on contact.
3. Lay one tortilla flat in the dry pan and spoon half the vegetable mixture over one half only, keeping it away from the edge. Scatter over half the grated cheddar.
4. Fold the empty half over the filling and press down firmly with a spatula. Cook for 1–2 minutes, until the underside is golden and speckled.
5. Slide the spatula underneath and flip the quesadilla over, keeping the open edge facing up so nothing tumbles out. Cook the second side for another 1–2 minutes, until the cheese is melted and bubbling. If it is browning too fast, turn the heat down.
6. Lift onto a board, rest for a minute so the filling stops running, then cut into wedges. Repeat with the second tortilla and serve warm.

Chef's tips

Nutrition (per serving, estimated)

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