Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.
Preheat the oven to 180°C/160°C fan/350°F.
In a bowl, toss the root vegetables with the peppers, chilli, cumin seeds and paprika and a pinch of salt with the olive oil. Place on a baking tray and roast for 20 minutes.
Meanwhile, heat a splash of oil in a frying pan on medium heat. Just when it starts to smoke, add the onions and fry for 2 minutes. While stirring, add the garlic, chilli, ginger and ground cumin. Cook for 5 minutes while stirring. If it starts to stick, add 3 tablespoons of water and keep cooking for the rest of the 5 minutes.
Remove from the heat and place in a bowl and cool for 5 minutes. Add the ketchup, coriander, lime juice, spring onion and cheese and gently mix.
Once the root veg is done, remove from the oven and leave to cool for 5 minutes. Mix the root vegetables with the cheese mixture and taste. Adjust with salt and pepper if needed.
Place a tortilla on the work surface and spread ⅛ of the mix over it.
Fold over the other half of the tortilla so that you have a half circle. Repeat with all the other tortillas.
Heat a non-stick frying pan over a medium heat with a splash of vegetable oil in it. Place your filled tortilla in the pan (or two if you have space) and cook for 2 to 3 minutes before carefully flipping over and frying for a further 2 to 3 minutes. Both sides should be lovey and browned - and a little crispy! Serve with salad of your choice and guacamole and salsa.
Tip: If there is any mix left it will keep in the fridge for two days to be used again, or it’s great on baked potatoes or in an omelette. The quesadillas can also be kept in the fridge up to a day in advance, so it’s a great party food to have at the ready!
Make the most of your leftovers
If you loved this recipe, why not try
Sascha at Hugh Grierson Organic, a family-run farm in Perthshire, shows us how to spice up those mince and tatties this Halloween.
If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe from Blas y Tir.
This is a great alternative to a classic roast dinner, and so easy: all you really need to do is chop some veg!
A simple way to create a tasty dish from your leftover potatoes and bacon. Le Creuset recommend you enjoy with steamed broccoli or a fresh green salad spritzed with lemon.
The fastest, easiest stir-fry! Just brown your mince, stir-fry those veggies and this dish will be ready in under 30 minutes.
Chilling in the fridge rather than baking in the oven is the key to this simple yet spectacular fruity, nutty deliciousness which pleases nearly everyone and is great for entertaining.
A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.
Make the most of your potatoes and create this amazing Patatas Bravas with a UK twist dish invented by Albert Bartlett.
Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.