Cheesy quesadillas with broccoli salad
The whole whānau will love our vegetarian take on a classic quesadilla. For a nutritionally balanced meal, serve with this deliciously crunchy and creamy broccoli salad.
Ingredients
Method
Ingredients
- 2 x 400g canned lentils, rinsed and drained
- 200g (½ can) can chopped tomatoes*
- 8 wholemeal/wheat meal wraps
- 150g cheese*, grated
Raw broccoli salad
- 1 broccoli, florets chopped into small chunks and stalk grated or finely chopped
- ½ red onion*, finely diced
- ¼ celery*, thinly sliced
- 1 large carrot, grated
- ¼ cucumber*, cubed
- 200g sour cream*
- Salt and pepper, to taste
* These ingredients are shared with other recipes from the weekly meal planner.
Method
- Combine the raw broccoli salad ingredients together in a bowl, set aside.
- Heat oven to 180C bake or 160C fan bake. Prepare enough baking trays to fit four wraps.
- Mix lentils and chopped tomatoes in a bowl.
- Place four wraps on the baking tray and evenly spread the lentil and tomato mixture, scatter cheese, and top with the remaining wrap. Bake in the oven for 10-15 minutes or until the cheese has melted and the wrap begins to get crisp.
- Remove from oven and leave to cool slightly before slicing. Serve with the broccoli salad.
Cooking tips:
- Some broccoli stalks can have a woody outer layer, peel off this tough outer layer as you prepare the broccoli.
- If preferred, the broccoli florets and chopped stalks can be blanched and cooled.
- Add some flair to the salad with walnuts, sliced almonds, pumpkin seeds, sunflower seeds, or your favourite dried fruit
Adapt it:
- Use gluten free wraps if needed.
- Lite sour cream can be used if you prefer.
Kid friendly alternatives:
Swap for a simpler salad such as lettuce, cucumber and grated carrot or serve with steamed broccoli and carrots instead.
Leftover tips:
Wrap the quesadillas in foil or reusable food wrap and portion out the leftover salad into containers for lunch the next day.