Name: Vegetable Quesadillas
Yield: 4 -6
Cuisine: European
Ingredients: Mix 1 avocado, a handful of basil leaves, 1 t (5 ml) finely chopped garlic, 1 finely chopped jalapeno chili, juice and rind of 1 lemon and 1 cup (250 ml) buttermilk in a food processor until smooth.

Recipe: Vickie de Beer. Image Lee Schwagele

Vegetable Quesadillas

Serves: 4 -6 Nutrition facts: 200 calories 20 grams fat

Ingredients

Mix 1 avocado, a handful of basil leaves, 1 t (5 ml) finely chopped garlic, 1 finely chopped jalapeno chili, juice and rind of 1 lemon and 1 cup (250 ml) buttermilk in a food processor until smooth.

Instructions

Add salt and black pepper to taste. Keep aside.
Mix 2 cups roasted vegetables, 1 tin (400g) drained kidney beans, ½ cup grated mozzarella cheese, ½ cup matured cheddar cheese and a handful of fresh coriander leaves in a mixing bowl.
Heat a frying pan over medium heat.
Spread 2 tbsp (30 ml) sauce on a tortilla.
Arrange a handful of the vegetable mixture evenly over the sauce and cover with another tortilla.
Fry till golden brown on both sides and the cheese has melted: about 5 – 6 min.