Vegetable quesadillas

Ingredients – serves 3 – 4

• 1 tbsp vegetable or olive oil
• 1 red onion, thinly sliced
• 1 yellow or orange pepper, diced
• 1 courgette, diced
• 2 tomatoes, diced
• 198g tin sweetcorn, drained
• 3 garlic cloves, finely chopped
• 30g fajita seasoning
• 15g fresh coriander, finely chopped
• 4 – 5 corn tortillas
• 125g ball mozzarella
• salt and pepper

Method

1. Put a pan on a medium-high heat and add the oil, onion, pepper, courgette and tomatoes. Season with salt and pepper and give everything a mix. Cook for 2 – 3 minutes until everything begins to soften.
2. Add the sweetcorn and garlic and cook for a further minutes, then stir through the fajita seasoning and cook for a minute more.
3. Add the coriander (saving some to serve) and give it one final stir. Take the pan off the heat and set it aside. That’s the filling done.
4. Put a griddle pan on high heat until it is screaming hot, then add one of the tortillas. Break off a few chunks of the mozzarella and scatter them across the tortilla. You’re aiming to fill 4 – 5 tortillas with the filling you’ve made so ensure that every tortilla has a portion of mozzarella.
5. when the cheese begins to melt, spoon roughly a quarter of the filling on to the right hand side of the tortilla. Carefully fold the left half of the tortilla over the filling to create a semi circle.
6. Cook the tortilla for 30 seconds so there are griddle marks on both sides. Repeat until you have cooked all the tortillas and used all the filling.
7. Cut the quesadillas in half and serve with the remaining coriander.

Recipe courtesy of Mitch Lane – ‘Feed your family for a fiver’ (image – canva photos)