Southwest Veggie Quesadillas with Coriander Lime Sour Cream

Peel and finely dice red onion. Finely dice capsicum, removing seeds. Roughly chop spinach. Pick and chop coriander leaves and finely chop coriander stems. Zest the lime and cut into wedges.

To a large frying pan over a medium high heat, add a drizzle of oil. Add onions and capsicums and sauté for 3-4 minutes. Add in spinach, sweetcorn, black beans, coriander stems, half the coriander leaves and the taco seasoning. Cook for 4-5 minutes. Add some water if the filling dries out. Add a squeeze of lime (to taste) to finish.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

In a bowl, combine the remaining coriander leaves and lime zest to the sour cream. Season with salt and pepper and a squeeze of lime juice (to taste).

Sprinkle a little cheese on half a tortilla and top with filling then more cheese. Fold the uncovered half over the top. Repeat for the remaining tortillas. Heat a frying pan over a medium low heat. Place one ot two quesadillas in the pan and cook for 1 min each side, until cheese melts and tortillas brown.

Tip! Keep checking as you cook, the tortillas can burn easily.

Divide the quesadillas between plates and serve with the coriander-lime sour cream on the side. Enjoy!

Peel and finely dice red onion. Finely dice capsicum, removing seeds. Roughly chop spinach. Pick and chop coriander leaves and finely chop coriander stems. Zest the lime and cut into wedges.

To a large frying pan over a medium high heat, add a drizzle of oil. Add onions and capsicums and sauté for 3-4 minutes. Add in spinach, sweetcorn, black beans, coriander stems, half the coriander leaves and the taco seasoning. Cook for 4-5 minutes. Add some water if the filling dries out. Add a squeeze of lime (to taste) to finish.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

In a bowl, combine the remaining coriander leaves and lime zest to the sour cream. Season with salt and pepper and a squeeze of lime juice (to taste).

Sprinkle a little cheese on half a tortilla and top with filling then more cheese. Fold the uncovered half over the top. Repeat for the remaining tortillas. Heat a frying pan over a medium low heat. Place one ot two quesadillas in the pan and cook for 1 min each side, until cheese melts and tortillas brown.

Tip! Keep checking as you cook, the tortillas can burn easily.

Divide the quesadillas between plates and serve with the coriander-lime sour cream on the side. Enjoy!