6 2008-07-24T00:00:38+01:00 With the help of some storecupboard essentials, turn leftover veg and cheese into something special. 38 Serves 4 * 8 [[Flour tortillas]] * [[500g]] cooked sweet potato or butternut squash, lightly crushed or chopped * [[Salt|Sea salt]] * ground [[Black peppercorns]] * [[100g]] [[cheese|creamy blue cheese]] * [[200g]] [[Cheese|fresh mozzarella]] # Place a flour tortilla in a dry nonstick frying pan and lavishly spread with the crushed vegetables, right to the edges. # Season with salt and pepper and scatter with the cheeses. Top with another tortilla and cook over a medium heat until lightly browned, about 3 mins. # Turn once, and cook the other side until lightly browned and the cheese has melted. # Transfer to a board, and keep warm while you make the others. Cut in half or into quarters to serve. Keep a pack of flour tortillas handy with leftover veggies like sweet potato, butternut squash or carrots. Then hunt through the fridge and pull out all those scraps of leftover cheese – the wedge of stilton, the finger of gruyere, the wedge of cheddar, and put the lot together in minutes. false true false false false true false false true 3.00329063344693853566811611235163 8509 25555.0 2 Related recipe false approved jill@lovefoodhatewaste.com 1b902150de472387 6 false Jill Dupleix