by Trudy ~ Veggie num num on February 1, 2010

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Here is a super simple recipe to get your week started and for a happy and healthy Meatless Monday!!!

I love quesadillas; you seriously can’t go wrong with fried tortillas!! What you add as a filling is only limited by your creativity. Here is a recipe for two different fillings.

For one I roasted eggplant and capsicum to get a lovely smoky flavour and for the other I combined re-fried beans with spinach and a little cheese.

Very simple but fried till crispy and topped with salsa they are a fantastic light summer meal or cut into smaller portions and serve with guacamole for great party food!!

Preparation time: 35mins
Serves 4 as a main 8 as appetizer or finger food

  • 1 eggplant (aubergine)
  • 1 red capsicum (bell pepper)
  • 6 tortillas
  • 100g fresh spinach
  • 1 ½ cups re-fried beans
  • 1 cup vegetarian Gouda or Fontina or soy cheese
  • ¼ cup jalapenos (optional)

to serve

Pre heat the oven to 200°C/392°F.

Slice the eggplant lengthways into 1cm thick strips. De-seed and slice the capsicum into quarters.

Lightly oil a baking tray with vegetable oil. Place the sliced eggplant and capsicum onto the tray and roast in the pre-heated oven for 15-20 minutes until cooked through and capsicum skins are golden.

Remove from the oven and set aside to cool. Remove skins from capsicum and slice into strips.

Wash and shred spinach.

Place a tortilla on a clean work surface; top one half with strips of roasted eggplant, roasted capsicum and shredded spinach and a little cheese. Fold the tortilla over and set aside.

For the re-fried beans filling; spread half a tortilla thickly with the beans, top with spinach, roast capsicum and cheese and a scatter of jalapenos. Fold the tortilla over and set aside.

Fill all 6 tortillas; 3 of each filling.

Heat a large non-stick fry pan to medium heat. Cook 1 tortilla at a time pressing down a little to melt the filling; flip over after 1 minute to cook both side evenly.

Remove from the pan and keep warm covered with foil. Repeat process to cook the reaming quesadillas.

Cut the quesadillas in half and top with salsa and sour cream if using. Or alternatively cut into small wedges and serve with salsa and guacamole as great party food.

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{ 3 comments… read them below or add one }

Jennifer February 1, 2010 at 4:00 pm

I LOVE quesadillas! These look amazing!

Stella February 2, 2010 at 2:02 am

This is really pretty with so much color. I’ve been making quesadillas and enchiladas a lot lately for my honey, but I never thought to include eggplant-sounds great!

Dawn Hutchins February 2, 2010 at 6:23 am

These look so fresh they remind me of summer!

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