Wednesday: Loaded vegetable quesadillas
8 tortilla wraps
1½ tbsp olive oil
1 red onion, finely sliced
1 yellow pepper, deseeded and finely sliced
450g frozen broccoli florets, cooked to pack instructions
250g pack cherry tomatoes, quartered
120g Cheddar, coarsely grated
15g fresh coriander, roughly chopped
1 large avocado, peeled and stoned
1 lime, juiced
1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Lightly brush 4 tortillas with ½ tbsp oil, then cut each into 8 triangles. Arrange on a large baking tray in a single layer (you may need to do this in batches). Bake for 5 mins until golden and crisp; set aside.
2. Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onion and pepper for 5 mins, then add the broccoli. Cook for 5 mins, then increase the heat to high, add 200g tomatoes and cook for 5 mins until they've softened and the other vegetables have coloured slightly. Tip into a bowl, stir in most of the coriander and set aside.
3. Wipe the pan clean and increase the heat to medium-high. Add a tortilla to the pan and spoon in ¼ of the filling onto half of the tortilla. Sprinkle over 30g cheese and fold the tortilla in half. Cook for 2 mins each side until golden and the cheese has melted. Repeat with the remaining tortillas, veg and cheese.
4. Meanwhile, mash the avocado with the lime juice in a bowl. Stir in the remaining coriander and tomatoes; season. Cut the quesadillas in half and serve with the guacamole and tortilla chips.