Veggie Quesadillas with NOGO Jalapeno Salsa

Recipe and photograph by Chloe Staley @youknowchlo

Serves 4

GF, (DF optional), Low FODMAP, Vegan/Vegetarian (optional)


  • 1 x sweet potato
  • 1 x red capsicum
  • 1 x can of black beans 
  • 1 x packet of GF tortillas (need approx 8)
  • 1 x coriander bunch
  • 1 x spring onion bunch (use green parts only)
  • 1 x TBSP ground cumin
  • 1 x TBSP paprika 
  • 1 x 250g of tasty cheese
  • Feta to sprinkle 
  • NOGO Jalapeño Salsa 
  • Garlic infused oil 
To serve
  • Shredded red cabbage and iceberg lettuce with chipotle mayo  or plain mayonnaise
  • 2 mashed avocados with juice of 1/2 a lime mixed through
  • Grilled corn on the cob 
  • Peel the sweet potato and grate 
  • Finely dice the red capsicum 
  • Add a drizzle of garlic oil to a frypan and heat on medium
  • Put the capsicum in the pan and cool for a couple of minutes before adding the uncooked sweet potato. Stir for 3-5  minutes (until just cooked).
  • Drain the beans and add to the frypan as well as the cumin and paprika. Stir through
  • Turn off the heat and set aside 
  • Grate the tasty cheese and roughly chop half of the coriander and spring onion
  • Take two tortillas and add a generous spoon of NOGO Jalapeño Salsa to both
  • Spoon some of the sweet potato mixture onto one of the tortillas and spread evenly 
  • Crumble over some feta, sprinkle on some spring onions and coriander 
  • Add a decent amount of the grated tasty cheese and place the second tortilla (salsa side down) on top of the stack
  • Heat the frypan to low/medium and using your hands, pick up the tortilla stack and place it in the pan
  • When you think the bottom tortilla is crispy, carefully place the palm of your hand on top of it and slide a spatula underneath it to flip
  • Once the cheese is melted, slide the spatula back underneath it, hold the handle and slide it onto a plate
  • Repeat with remaining ingredients!