Veggie quesadillas

As you may well have guessed, Mexican food is my absolute fave!! And these quesadillas are so tasty! They can be adapted by adding chicken, steak or prawns or you can make them low FODMAP by substituting the onions for spring onions or even thinly sliced carrots! I love mine with loads of extra bits like salsa and avocado! This recipe serves 2.


30 minutes


4 BFree sweet potato wraps

3 large red peppers

2 red onions

1 tsp olive oil

1/2 tsp paprika

1/2 tsp smoked paprika

1/2 tsp curry powder

100g grated cheddar

Salt and pepper

Handful of coriander

2 tbsp lactofree yoghurt


Start off by prepping the extras! Create a simple salsa by finely chopping tomatoes and red onions and add some coriander, salt and pepper then grate the cheese.

Chop the peppers and onions into thin slices then add to a warm pan with the oil. Then add the spices, salt and pepper and mix thoroughly. Once the peppers and onions have started to soften, remove from the heat.

Place the first wrap in a dry pan over a medium heat. Evenly distribute half of the onion and pepper mix over the wrap then top with half of the grated cheese and the second wrap.

Leave to heat through (and the cheese melt) for approx. 5 minutes on either side (flipping can be tricky so take your time!!). Once the wraps have gone slightly crispy and the cheese has melted, they are ready! Do the same for the second quesadilla then serve with the salsa, yoghurt and coriander.


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