Friday, 1 September 2017


I have never eaten or made quesadillas until tonight, all thanks to a recipe in The Vegetarian Society magazine, although it is nothing like their recipe, as it has been tweaked to suit my allergies and what was in the fridge.   If you cannot get hold of liquid smoke, use smoked paprika instead of the smoke and paprika.

1 onion finely chopped
150 g chestnut mushrooms sliced
400 g can borlotti beans
1 tbsp tomato puree
Few drops of liquid smoke
3 tsp paprika
2 tbsp rapeseed oil
150 g grated vegan cheese (I used Violife)
4 tortilla wraps
Salt and pepper
Chilli sauce

Serves 2

Saute the onion and mushrooms in 1 tbsp oil, until the onion is translucent and the mushrooms are beginning to brown.

Add the tomato puree, paprika, liquid smoke, a good grind of salt and pepper and cook for 10 mins, being careful not to burn the tomato puree.

Put the beans into the pan and cook for 5 mins, then crush the mixture with a potato masher, so you have a rough puree.

Put the bean mixture in a dish, wipe the pan clean then add the remaining oil.   Spread half the bean mixture on to a wrap and careful place in the pan, add half the cheese, chilli sauce if you like and the other wrap on top.

Press the top of the quesadilla with a fish slice, so it sticks together and starts to warm through and the cheese melts.   Cook for 3-4 mins, then gently flip over to cook the other side.

Continue to cook for another 3-4 mins, pressing the top again, so it is properly cooked through. Transfer to a plate, cut into slices and serve with guacamole or your favourite dip.   Repeat the process with the rest of the ingredients.

I was thinking of alternative fillings, cheese, tomato, toasted pine nuts with pesto dip or crumbled cooked falafels, cheese, chopped olives and houmous dip, or bean curry, cheese, mango chutney and raita dip.   This is one hell of a recipe and will be a favourite and regularly on the dinner table at my house.

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