This quick, Mexican-inspired breakfast vegetable quesadilla is loaded with fibre and colour. An easy way to eat towards your 10-a-day.
- 1 tsp olive oil or coconut oil
- 80 grams sweet potato, skin on grated
- 1/2 tsp ground cumin
- 1/4 tsp ground allspice optional
- pinch cayenne pepper optional
- 40 grams kale chopped, ribs removed
- 2 spring onions/scallions chopped
- 2 slices vegan bacon optional
- 2 thin, good quality flatbreads
- 80 grams refried beans
- 15 grams extra mature Cheddar grated; optional
- 1 tsp seaweed flakes optional
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Heat the oil in a sauté pan over a medium flame. Add in the sweet potato, sautéeing for three minutes. Then add the spices, spring onions, and broken up rashers of vegan bacon. Stir, then turn down heat to medium-low, cover and let cook for four minutes. Decant into a bowl.
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Smear one of the flatbreads with the beans and lay into the pan (no need to wipe it out); turn the heat back up. Top with the cooked vegetable mix, cheese and seaweed if using. Top with the other tortilla and press the edges together as best you can. It will be full!
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Heat on both sides until golden and the cheese is melted. Serve in wedges with fresh, sweet tomatoes and ripe avocado mashed with lemon or lime.
This recipe is perfect for using up vegetables so adapt to suit the contents of your fridge. Just make sure anything hard, like the sweet potato, is grated or finely sliced.
Make this vegan by using melting vegan cheese (Violife brand is popular in the UK) or leaving out the cheese.
This is also portable. Just wrap in foil and take it away! It is perfectly safe to eat in this cooked but not hot state for about three hours. If not using the cheese, even longer.