Shane loves his Mexican food and it occurred to me that we don’t have more of it. It’s easy enough to make healthy versions of Mexican food, its just a few simple swaps here and there, mainly the use of oils.
Mexican food is actually full of lots of healthy ingredients like vegetables, pulses, beans and more. Served with salads and other side dishes these quesadillas make a great addition for a dinner party to impress your friends and family.
Some recommended items from our kitchen to make this dish…
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Non stick frying pan.
- The BEST gadget ever… electric masher (also great for baby food puree too).
- A George Forman grill.
**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.
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For the filling:-
- 225g long grain rice
- 1 red onion, peeled and finely diced
- 1 red bell pepper, deseeded and finely diced
- 1 small tin sweetcorn, drained
- 1 tin black beans, drained
- 3 tablespoons tomato puree
- SpiceNTice enchiladas spice kit (**See note above about this kit)
- 1 large sweet potato
You will also need:-
- Weight Watcher wraps or wraps of your choice
- Red leicester cheese or cheese of your choice
- Reduced fat sour cream and chive dip
- Guacamole/or mashed avocado
- Cook the rice as per the instructions on the packaging, reducing the cooking time by 5 minutes.
- Meanwhile prick the sweet potato with a fork, place on a microwavable plate and microwave until the flesh is soft inside (usually takes around 5 – 8 minutes depending on size of potato and the wattage of your microwave).
- In a frying pan gently fry the onion and bell pepper until starting to soften.
- Add the sweetcorn and beans and gently fry to heat through.
- Once the rice is cooked, drain any remaining water and add to the pan along with the enchilada kit, the tomato puree and 100ml of boiling water and stir to combine everything together, continue to cook until all the water you just added is gone and everything is heated through.
- Time to assemble the quesadillas… we find it easier to use a George Forman grill (you can find a link to our one in the links above) but you can use a frying pan if you wish, it just might be a bit messier.
- Preheat your George Forman grill as per the instructions that come with it (if using a pan heat a pan on a low/medium heat, you may want to use a little frying to prevent sticking).
- Scoop out the flesh from the sweet potato, season with salt and pepper and mash it up.
- Spread the potato over 1 half of each of the wraps, (if you are having guacamole also add this the same way at this stage).
- Add the rice on top of the potato making sure not to over fill it too much (to test if you are over filling it simply fold the other half of the wrap over and if the filling is falling out to much then take some out)
- Sprinkle the cheese over the top, fold the other half of the wrap over and place in your preheated George Forman (or frying pan) and cook for a few minutes until the cheese is melted, the wrap is golden and crisp and the filling heated through. (If using the frying pan gently get a fish slice and turn the wrap over half way through cooking to ensure you crisp up both sides of the wrap.
- Serve with your choice of dips if you wish, some wedges, salad and anything else you wish to add. Enjoy.
- Any leftover rice can be stored in an airtight container and enjoyed another day. Allow to fully cool down before storing in the fridge, can also go in the freezer, defrost fully before reheating and eating.
One thought on “Veggie Quesadillas…”
Looks mighty tasty!
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