Toasted quesadilla with chipotle, sweet potato, corn and Tenderstem^® broccoli

A mighty Mexican-inspired lunch awaits with these deliciously moreish quesadillas. Filled with a tasty mix of veggies and a kick of Mexican flavour, these tortilla wraps are easy to eat and satisfying to-boot.

Preparation time

15 minutes

Cooking time

30 minutes

Serves

Ingredients

1 large sweet potato
120g sweetcorn, drained
1 pepper, diced
1 red onion, thinly sliced
1 small bunch coriander, chopped
1 tbsp chipotle sauce
2 tsp ground cumin
1 juice of lemon
60g cheese, grated
Sea salt and pepper
1 tbsp olive oil
200g Tenderstem^® broccoli, thinly sliced
3 tortilla wraps

Method

Preheat oven to 180C fan.
Put the whole sweet potato into the microwave and cook for approx. 10-15 mins or until soft and cooked all the way through. Carefully cut in half and leave to cool.
Once the sweet potato has cooled, scoop out the flesh and put into a mixing bowl. Combine with the sweetcorn, pepper, red onion, coriander, chipotle sauce, ground cumin, lemon juice, grated cheese, sea salt and pepper. Set aside.
Add the olive oil to a frying pan on a medium-high heat and stir fry the sliced Tenderstem^®broccoli for 5 minutes. Once cooked, add the Tenderstem^® broccoli to the mixing bowl of veggies.
Lay out the tortillas and cover half of the wrap with the vegetable mix, spreading to the edges. Fold the other half over so the filling is covered. Repeat with the remaining tortillas.
Put the filled tortillas onto a baking tray and roast in the oven for 10-15mins or on a griddle pan on a high heat, until the filling is heated and starting to melt and the tortillas are toasted, then serve. Great with a refreshing salsa!