Bethany's Vegan Kitchen

Simple fajita spiced vegetables, along with a little vegan cheese, makes for a simple lunch or midweek meal. It’s much easier to flip them if you use mini tortillas, as opposed to the larger ones

Yield; Four quesadillas (396kcal each) Cook time; 25 minutes

You’ll need;

1. Two peppers, thinly sliced
2. One brown onion, thinly sliced
3. Four large white mushrooms, sliced
4. Spice mix; One teaspoon of both chilli powder and smoked paprika. Half a teaspoon of the following; salt, onion powder, garlic powder and cumin. Finally one quarter of a teaspoon of cayenne pepper
5. 200g/7oz dairy free cheese, grated (I used Tesco free from chilli and jalapeño)
6. A teaspoon of dairy free margarine
7. Eight mini tortillas

Method;

• Firstly cook the vegetables in a frying pan over a medium heat. Add the peppers and onion and allow to cook for ten minutes
• Next add the mushrooms and sprinkle over the spice mix, give everything a good mix to combine
• After about five minutes, the mushrooms will have released their liquid and cooked down, set aside until you’re ready to assemble the quesadillas
• In a smaller frying pan over a medium heat, add the teaspoon of margarine. Once melted add in a tortilla
• Scatter over 25g/0.9oz cheese, one quarter of the vegetables, top with the other 25g/0.9oz of cheese and a second tortilla
• Allow the cheese to melt, and the tortilla to become golden brown before carefully flipping over
• One the cheese is melted, and both sides are golden brown, slice into quarters and serve