Recipe

Jalapeno Quesadilla

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Vegan-friendly quesadilla packed with jalapeno hummus, bell pepper, tomato, corn, kidney beans and swiss chard.

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serves 2

½
1
1
½ tin
50g
4
60ml
½ tin
1
1
5g
½

serves 4

1
2
2
1 tin
100g
8
120ml
1 tin
2
2
10g
1

ingredients

onion – peel, chop finely
green pepper – de-seed, slice finely
tomatoes – dice (5mm)
corn kernels
swiss chard – cut off ends, slice finely
tortilla wraps
hummus
kidney beans – drain and rinse
avocado – peel and slice
jalapeno – cut off end and slice finely
fresh coriander
lemon – cut into wedges
olive oil (from your pantry)
salt and black pepper (from your pantry)

Ingredients to serve 2

½ x onion – peel, chop finely
1 x green pepper – de-seed, slice finely
1 x tomatoes – dice (5mm)
½ tin x corn kernels
50g x swiss chard – cut off ends, slice finely
4 x tortilla wraps
60ml x hummus
½ tin x kidney beans – drain and rinse
1 x avocado – peel and slice
1 x jalapeno – cut off end and slice finely
5g x fresh coriander
½ x lemon – cut into wedges
olive oil (from your pantry)
salt and black pepper (from your pantry)

Ingredients to serve 4

1 x onion – peel, chop finely
2 x green pepper – de-seed, slice finely
2 x tomatoes – dice (5mm)
1 tin x corn kernels
100g x swiss chard – cut off ends, slice finely
8 x tortilla wraps
120ml x hummus
1 tin x kidney beans – drain and rinse
2 x avocado – peel and slice
2 x jalapeno – cut off end and slice finely
10g x fresh coriander
1 x lemon – cut into wedges
olive oil (from your pantry)
salt and black pepper (from your pantry)

Method

Step 01

Preparation: Prepare all ingredients as indicated above. Set aside these ingredients for the salsa: HALF the tomato, HALF the jalapeno and a QUARTER of the onion.

Step 02

Salsa: Place these ingredients in a small bowl to make the salsa: the tomato, jalapeno and onion you just set aside in the previous step. Add the fresh coriander, salt, pepper and a glug of olive oil. Mix well. Set aside.

Step 03

Hummus: Mix the rest of the jalapeno with the hummus and set aside.

Step 04

Vegetable mixture: Place a few glugs of olive oil in a large frying pan on medium to high heat. Add the rest of the onion and a little salt and sauté for 5 minutes until translucent. Add the green pepper and sauté for another 3 or 4 minutes. Now add the corn kernels, kidney beans and the rest of the tomato. Sauté for another 3 minutes. Lastly add the swiss chard and cook until wilted, about a minute. Taste to check seasoning and add salt and pepper if needed.

Step 05

Quesadilla: Place a large frying pan on medium heat on the stove. Cook the quesadillas one at a time. Lay one tortilla wrap out on a chopping board and spread a layer of hummus on it. Add a portion of vegetables on top. Cover with another tortilla to make a “sandwich” or quesadilla. Place the quesadilla in the hot frying pan and dry fry for about a minute. Turn over using a spatula and dry fry the other side for about a minute. You want the quesadilla to be lightly browned and a little crispy. When done, remove and keep warm. Repeat until you have prepared all the quesadillas. Serve immediately.