MEXICAN QUESADILLA

Quesadillas are one of our favorite choices for winter weekend meals. They are delicious, hearty and comforting, making them a hit with the whole family. These quesadillas are colorful, easy to prepare and perfect for enjoying at home or taking along on trips, hikes or picnics in nature.

Ingredients

Serves 4-5

If you're not feeling very hungry and can't eat much, you can simply put the filling in the refrigerator. The next day, you can quickly make quesadillas to enjoy with salads, Buddha bowls or soup.

• Baked sweet potato (1-2, depending on size)

• Bell pepper

• 0.5 onion

• 3-4 cloves of garlic

• Canned corn

• 300 g of cooked red beans

• Vegan cheese (optional)

• Corn tortillas

• Spices: salt, cumin, paprika

• For garnish: fresh chopped cilantro

Instructions

I chop the garlic, onion and bell pepper.

I heat a skillet and sauté the vegetables (except for the sweet potato) along with the spices.

To prepare the filling for the quesadillas, I take a larger bowl and mash the sweet potato with a fork. Then, I add the sautéed vegetables to the potato mixture and stir everything together.

I place the tortillas on a baking sheet lined with parchment paper. I add a few tablespoons of filling to each one and sprinkle a little vegan cheese on top (if I'm using it).

I then put the tortillas in a preheated oven at 190°C. I bake them for about 10 minutes on one side, then flip them over and bake for another 10 minutes on the other side.

I serve them garnished with freshly chopped cilantro.

On the side, I offer a tomato salsa (see recipe) and/or a cheddar sauce (see recipe).

And of course, for a healthy balance on the plate, I always serve some greens and watery vegetables on the side.

BON APPETIT!