Toasted quesadilla with chipotle, sweet potato, corn and Tenderstem® broccoli
Method
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Preheat the oven to 200ºC/180ºC fan/gas mark 6.
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Put the whole sweet potato into the microwave and cook for approx. 10-15 minutes or until soft and cooked all the way through. Carefully cut in half and leave to cool.
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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 and grated cheese. Season with sea salt and pepper then set aside.
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Add the olive oil to a frying pan over a medium-high heat and stir fry the sliced Tenderstem® broccoli for 5 minutes. Once cooked, add the Tenderstem® broccoli to the bowl of veggies.
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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.
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6. Put the filled tortillas onto a baking tray and roast in the oven for 10-15 minutes or on a griddle pan on a high heat, until the filling is heated and starting to melt and the tortillas are toasted, then cut and serve. Great with a refreshing salsa!
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
