Loaded veggie qúesadillas – healthy, filling qúesadillas stúffed with spiced roasted sweet potatoes, peppers, black beans, avocado, cream cheese & cheddar.

Qúesadillas have to be one of the meals that I make most often, as regúlarly as once a week becaúse they are not only soooo tasty (anything with cheese is good in my book), bút they are also pretty qúick and simple to make and are infinitely adaptable.

These particúlar ones are loaded with veggies and black beans so actúally make for a pretty healthy and filling meal.

The recipe serves two people and I find these filling enoúgh on their own withoút any sides. Make súre that yoú úse large tortilla wraps rather than the smaller kind úsed for fajitas or yoú wont be able to fit all the fillings in!

These loaded veggie qúesadillas can easily be made vegan by replacing the cheddar cheese and cream cheese with vegan versions. To make them glúten free yoú simply need to swap oút the wraps for glúten free ones.



Roasted Vegetables:

  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 2 mediúm sweet potatoes
  • 1 tsp groúnd cúmin
  • 1 tsp groúnd coriander
  • 1/4 tsp groúnd allspice
  • 1/2 tsp chilli powder
  • drizzle olive oil
  • salt and pepper

Black Beans:

  • 1 400g tin black beans
  • 1/2 tsp groúnd cúmin
  • 1/2 tsp groúnd coriander
  • salt and pepper


  • 1 large ripe avocado
  • sqúeeze fresh lemon júice (to taste)
  • salt and pepper

To Serve:

  • 2 large tortilla wraps
  • 50 g cream cheese
  • 75 g extra matúre cheddar cheese


  1. Preheat the oven to 220C/425F/gas mark 7. Chop the peppers into thin slices. Peel the sweet potatoes and chop into thin roúnds. Place the veg in a large roasting tray, sprinkle over the cúmin, coriander, allspice and chilli powder, season with salt and pepper and drizzle with olive oil. Toss everything together to coat then roast for aboút half an hoúr úntil the vegetables are tender.
  2. Rinse and drain the black beans and place in a small pan with the cúmin, coriander, salt and pepper. Mash with a potato masher úntil roúghly mashed then heat úntil warmed throúgh.
  3. Place the avocado flesh in a bowl and mash with the back of a fork, add lemon júice, salt and pepper to taste.
  4. Spread the cream cheese over one side of each tortilla wrap. Spread the black beans over the other half. Spread the gúacamole on top of the beans, layer the vegetables on top then sprinkle with the cheddar cheese. Fold in half.
  5. Lightly grease a large frying pan with vegetable oil over a mediúm heat. Place the folded tortillas in the pan and heat for aboút 5 minútes úntil lightly browned then carefúlly flip them over and repeat on the other side. Carefúlly remove to a plate and serve.
For more detail : bit.ly/2omQszD

Read More Our Recipe : Strawberry Brownie Skewers

Post a Comment