Veggie Quesadillas with Tomato and Corn Salsa

Nutrition per serving

Calories591 kcal
Protein24.1 g
Carbs85.8 g
Fats19.2 g
Saturated Fat4.3 g
Monounsaturated Fat11.5 g
Polyunsaturated Fat2.4 g
Sugars12.4 g
Fiber17.7 g
Sodium324 mg

Ingredients

Potato, flesh and skin
Onion
Red Chilli Pepper
Fresh Coriander
Tomatoes, Vine Ripened (on the Vine)
Soya Mince
Sweet Smoked Paprika
Whole Wheat Tortillas
Lime
Olive Oil
Sweetcorn
Black beans (canned)
Preparations
1. Peel the potatoes and cut into 1cm chunks.

2. Peel the onion and slice into half-moon shapes.

3. Roughly chop the coriander.

4. Slice tomato in half, remove seed and finely dice.

5. Drain/rinse the black beans in a sieve.

6. Drain the sweetcorn.

7. Finely dice chili.

Cooking Instructions
1. Cook the potatoes for about 8 minutes in a pot of lightly salted boiling water until tender. Drain, return to pot and set aside.

2. Heat ½ a tbsp of olive oil in frying pan over medium heat. Add the onions (reserving 1 tbsp), ¾ of the chili, mince and cook for 5 minutes. Stir in the paprika and continue to cook for a minute.

3. Add the cooked potatoes, black beans, 1 tbsp of water, a large pinch of salt and pepper and half the coriander. Stir well to combine and remove from heat.

4. Place the tortillas on to a chopping board and spoon the mixture onto one half of the tortilla and fold the tortilla in half.

5. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the tortilla and fry each side until golden.

6. To make the corn salsa, in a bowl, add the sweetcorn, remaining onion/coriander, diced tomato, chili, a tsp of lime juice and a pinch of salt and pepper. Stir well to combine.

7. Cut the quesadilla into quarters and serve on a plate with the corn salsa on the side.