Quesadillas with Black Beans, Roasted Roots
and Vegan Mozzarella
The ultimate vegan feast!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
40 min
The ultimate vegan feast!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
For filling
Black beans
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast roots
Preheat the oven to 225°C. Peel carrots, beetroots, turnips and onions. Cut to 1,5 cm cubes. Coat with olive oil and pour on an oven tin lined with baking paper. Roast for 20 minutes.
2 Add beans
Pour black beans to a colander, rinse and drain. Take the tin out of the oven, and add the black beans. Roast for 5–10 more minutes until the root vegetable cubes are soft and nicely roasted. Season with salt and pepper.
3 Mix filling
In a bowl, combine the roasted root vegetable and bean mizxture with tomato salsa.
4 Assemble quesadillas
Lay half of the tortillas on a working board. Sprinkle each tortilla with a bit of vegan mozzarella. Divide the filling evenly on top. Sprinkle the filling with the remaining mozzarella. Press the remaining tortillas firmly on top.
5 Fry quesadillas
Heat a bit of oil in a pan over medium heat. Place one quesadilla to the pan and fry for 2–3 minutes until golden brown, pressing down with a spatula. Take a big plate or another pan and flip the tortilla on it. Slide it back to the pan with the unfried side down. Fry the other side for 2–3 minutes. Remove from the pan and keep warm. Repeat with the rest of the quesadillas. Cut to triangles and serve with sliced red chilli and spring onion.
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