Veggie Quesadillas with NOGO Jalapeno Salsa
Recipe and photograph by Chloe Staley @youknowchlo
Serves 4
GF, (DF optional), Low FODMAP, Vegan/Vegetarian (optional)
Ingredients
- 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
- 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!