Veggie Style Quesadillas

Preparation

minutes

Servings

persons

Nutrition

940

calories

Ingredients

200 g mushrooms
1 courgette, 200 g
5 tbsp rapeseed oil
Salt, freshly ground pepper
6 large tomatoes
160 g SUNSWEET prunes
½ a bunch of mixed herbs e.g. parsley, coriander
80 g walnut kernels
8 large wheat or corn tortillas (60 g each)
150 g grated cheddar cheese

Instructions

Clean and slice the mushrooms, wash the courgettes and cut into approx. 1 cm cubes. Heat 1 tablespoon of oil in a pan, add the mushrooms and fry for a few minutes, then add the courgette cubes and fry for a few minutes, season with salt and pepper.
Wash and dice the tomatoes, also dice a quarter of the prunes. Wash, shake dry and chop the herbs. Mix together half of the tomatoes, diced prunes and herbs. Roughly chop the walnuts.
Heat a little oil in a large frying pan. Place one tortilla into the pan, quickly top with mushroom-zucchini mixture, walnut pieces, some whole prunes, the remaining diced tomatoes and about a quarter of the grated cheddar cheese. Place a second tortilla on top, press down lightly and fry carefully for 2-3 minutes over a medium heat. Using a lid or large plate, turn the tortilla over and fry for a further 2-3 minutes until crispy brown. Keep warm. Gradually prepare the remaining tortillas. To serve, divide into pie pieces and serve with the tomato and prune mixture.