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vegetarian quesadillas

Vegetarian Quesadillas

Laura Hartsuiker
5 from 1 vote
Recipe Serves 6 people
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Main Course
Cuisine Vegetarian, Wholefoods

Ingredients
  

  • 1 corn, cob canned corn kernels also work
  • 1 zucchini medium, diced
  • 1 capsicum, red diced
  • 2 mushroom, portobello large, diced
  • 4 tomato, common diced
  • 420 g beans, black, canned drained and rinsed
  • 250 g rice, brown, instant Mexican style
  • 3 tbsp chipotle sauce Mexican style
  • 1 cup parsley, flat leaf, fresh finely chopped
  • 6 wrap, wholemeal mountain bread brand
  • 1 cup cheese, tasty, low fat grated
  • ¾ cup yoghurt, greek
  • 1 lime juiced

Instructions
 

  • Pre-heat oven to 200 degrees celsius. Line two trays with baking paper.
  • Chop and prepare all the ingredients before starting.
  • Lightly spray corn, zucchini and mushrooms with oil and season with salt and pepper.
  • Preheat a BBQ or grill pan on high heat. Cook corn, zucchini, capsicum and mushrooms turning often until tender.
  • Cool corn, cut off kernels and place in a bowl with cooked zucchini, capsicum and mushrooms.
  • Add the tomato, beans, rice, chipotle sauce and three-quarters of the parsley. Stir to combine.
  • Lay wraps, one at a time, on oven trays.
  • Spread 1 cup of vegetable mixture over one half of each wrap. Top with cheese and fold over. Repeat to make 6 quesadillas in total.
  • Grill in oven until slightly brown on top.

To make the dressing:

  • Combine yoghurt and lime juice into a bowl. Season with salt and pepper.
  • Serve hot quesadillas topped with dressing and the rest of the chopped parsley.
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