14.

Bake it while keeping it uncovered till the point cheese is

melted, 10-15.
15. Serve with your favorite toppings.

5.7 Roast Vegie Quesadillas

Ingredients

500g peeled sweet potato

1 red onion
1 tbsp. olive oil
150g broccoli
8 flour tortillas
240g mozzarella or cheddar, grated
85g sour cream
1-2 tbsp. pesto

Instructions

1. Preheat the oven to 2000C. Put the onions and the sweet potato in a
roasting pan, and drizzle it with season and oil.
2. Then roast it for 20 minutes.
3. Put broccoli to a pan. Mix the veggies, and roast them for another 10
minutes.
4. Take a frying pan and heat the oil over the medium heat.
5. Put one tortilla in the pan. Add 1/8 of the cheese. Then add 1/4 of the
veggie mixture.
6. Add another 1/8 of the cheese. Put another tortilla on it, and seal it.
7. Cook it for around 1-2 minutes
8. Turn it and cook for another 1-2 minutes. Repeat this with all
remaining tortillas, veggies, and cheese.
9. Mix pesto and sour cream in a bowl. Make pieces of quesadillas, and
serve with pesto cream.
5.8 Corn, Black Bean, and Spinach Enchiladas

Ingredients

For Sauce:

1/4 cup of tomato paste

3 cups of vegetable broth
1/4 cup of all-purpose flour
2 tsp. cumin
2 tbsp. of olive oil
1/4 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. onion powder
Salt, to taste
Pepper, to taste

For Enchiladas:

1 1/2 cups corn

15 ounces can black beans
6 ounces fresh spinach
1/3 cup cilantro
6 green onions
2 tsp. cumin
8 flour tortillas
1 cup vegan cheese, shredded

Instructions

1. Heat the oil in a skillet over the medium heat.

2. Put in tomato paste, cumin, flour, onion powder, garlic powder, and
chili powder, and cook for one minute.
3. Add broth, and bring it to boil. Cook for 8-10 minutes until it gets
slightly thickened.
 4. Add pepper and salt to taste and put it aside.
5. Put spinach in a pan and heat for 2 minutes over the medium heat.
6. Take a bowl, and mix black beans, vegan cheese, wilted spinach,
green onions, corn, cilantro, and cumin.
7. Preheat the oven to 3750C. Spray a baking dish, and add some sauce
to the bottom.
8. Fill tortillas with the mixture, and roll-up.
9. Pour the remaining sauce on top of enchiladas.
10. Add 1/4 cup of cheese on the top.
11. Bake it for 20 minutes, garnish with green onions and cilantro.
12. Serve and Enjoy!

5.9 Zucchini and Cheese Quesadillas

Ingredients

4 flour tortillas
2 cups zucchini
3/4 cup Cotija cheese, Monterey Jack, or shredded cheddar
1 jalapeño chile, sliced
2/3 cup scallions
1 1/3 tbsp. olive oil
3/4 cup tomato salsa
1 diced avocado
Lime wedges, to serve

Instructions

1. Put half of the zucchini in between two tortillas. Top it with half of
the cheese.
2. Then add the remaining cheese and zucchini.
3. Sprinkle half of the scallions and chile.
4. Put the remaining two tortillas on top of it, and seal it gently.
5. Take a nonstick skillet and heat oil over the medium heat. Then brush
the pan with one teaspoon of oil.