The weather is getting cooler and I'm craving comfort food! These Baked Vegetable Quesadillas have become one of my go to easy meals.

They’re packed with warm spiced beans and vegetable, layered with melted cheese. I love that it can be expanded or reduces to feed as many as you need. 

Serves 4

INGREDIENTS

1 Pack Flour Tortillas

1 Large Courgette

3 Red Onions

1/2 Aubergine

2 Large Tomatoes

1 Can Pinto Beans

1 Tablespoon Cumin

1 Tablespoon Paprika

1 Tablespoon Garlic Salt

1 Tablespoon Garam Masala

1 Tablespoon Turmeric

1 Tablespoon Mixed Herbs

125g Cheddar Cheese

METHOD

Preheat your oven to 180°C.

Dice up all the vegetables and add them to a large pan with rapeseed oil. Place the pan over a medium heat.

Stir all the vegetables together and lightly fry the vegetables until the onion softens.

Add the spices to the vegetables and stir them through. 

Drain and add the pinto beans to the vegetable mixture. Mix everything together and allow it to warm through for approximately 5 minutes.  

Line an oven proof dish with several tortillas, making sure they overlap to form the base of the quesadilla.

Add approximately half of the vegtable mixture to the tortilla base.

Grate approximately half the cheese over the vegetables in a thin layer. Then cover the cheese with a tortilla.

Add the remaining vegetable mixture, another layer of grated cheese.

Then use the original tortillas to cover the mixture. It should look as follows:

Pop the pan into the oven for approximately 15 to 20mins on 180°C. 

To finish cut the quesadilla into quarters, serve warm and enjoy!