Preparation time: 25 min
Difficulty: easy
Servings: 4 servings
Ingredients:
- TORTILLA WRAPS – 250 G/4 PCS (30 CM WRAP)
- JULIENNED ONIONS – 200 G
- JULIENNED RED BELL PEPPERS – 200 G
- JULIENNED TOMATOES – 200 G
- FINELY CHOPPED GARLIC – 10 G
- VERDINO PLANT-BASED GROUND 340 G
- VERDINO PLANT-BASED CHEDDAR 150 G
- OLIVE OIL – 80 ML
- SALT – 4 G
- PEPPER – 2 G
- OREGANO – 2 G
- CANNED DICED TOMATOES – 200 G
- WATER – 100 ML
GUACAMOLE WITH HERBS:
- AVOCADO – 2 PCS
- RED ONIONS – 100 G
- CHILLI PEPPERS – 1 PCS
- JUICE FROM 1 LIME
- MINT LEAVES – 8 G
- BASIL LEAVES – 8 G
- PARSLEY LEAVES – 8 G
- CORIANDER – 8 G
- SALT – 2 G
- OLIVE OIL – 50 ML
Cooking:
1. In a saucepan with a drizzle of olive oil, sauté the onions, bell peppers and garlic, add tomatoes, plant-based mince and canned tomatoes. Stir well and boil the sauce for 5 minutes.
2. Season with salt, pepper and oregano and continue boiling for 2 minutes, so that all ingredients and flavors combine and the sauce gets an homogeneous consistency.
3. In a heated skillet, lay out one tortilla and sprinkle shredded or sliced plant-based Cheddar on half of it.
4. Put 2 tablespoons of the above filling and top with plant-based Cheddar. Fold the other half of the tortilla over and press gently with a spatula. Leave for 2 minutes and then flip to the other side. Leave for 2 more minutes until crispy.
5. Arrange the quesadilla on a plate and repeat with all the wraps.
Guacamole:
6. In a stainless-steel bowl, mix the diced avocado with all the above ingredients finely chopped, season with salt, pepper and lime juice to taste.
7. Serve the quesadilla with guacamole on the side.
