Bolsita Verde Logo
Sign in
English English
English EspaƱol
  • Gifts
  • Recipes
    On the menu Detox Meal Plan Festive menu All recipes
  • Conscious Cooking
  • How it works
  • Choose your plan
  • How it works
  • Conscious Cooking
  • Recipes
    • On the menu
    • Detox Meal Plan
    • Festive menu
    • All recipes
  • Gifts
Choose your plan
Roasted cabbage and cheddar quesadillas

Roasted cabbage and cheddar quesadillas

with red beans and a tofu scallion cream
A simple and quick recipe that combines a delicious filling of sautéed cabbage with melted cheddar cheese.
  • Eat within 3 days
    Eat within 3 days
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
milk, egg, wheat, soya, gluten
Utensils:
(Hand) blender
Ingredients
Wheat wraps
Savoy cabbage
Rice vinegar
Agave syrup
Cayenne pepper powder
Cloves
Cheddar cheese
Cooked red beans
Tofu
Aioli
Scallion
Sweet potato
Sweet red paprika powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3494
835
41
10
97
10
19
25
21
593
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Peel the sweet potato and cut it into cubes of 1cm. Mix the sweet potato with 2 tablespoons of oil and the paprika powder in a bowl. Place them on a baking tray and bake them in the oven for 10-12 minutes until tender. Keep the oven on.
3.
Wash the vegetables. Cut the cabbage into thin strips. Finely chop the scallion. Heat 1 tablespoon of oil in a frying pan and sauté the cabbage, 3/4 of the scallion, 1 pinch of salt, the cloves and cayenne powder for 5 minutes until soft. Add the vinegar and agave syrup, and let it cook for another minute. Turn off the heat, remove the cloves and set aside.
4.
Grate the cheddar cheese. Drain and wash the beans. Set aside.
5.
Blend the tofu and aioli with a hand blender to a smooth cream. Add the remaining scallion and mix it all without using the blender. Set aside.
6.
To put the quesadillas together: place the wraps on the kitchen counter. Cover the entire base with the tofu cream. Add the cheddar cheese, beans and finish with the cabbage. Close it by folding it in half and place them on the baking tray. You can best use a spatula to avoid them from falling apart. Bake them in the oven for 5 minutes until they're lightly coloured.
7.
Serve the quesadillas with the roasted sweet potato.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3494
835
41
10
97
10
19
25
21
593
kJ
kcal
g
g
g
g
g
g
mg
mg
Footer logo
© 2023 Bolsita Verde
Bolsita Verde
  • About us
  • How it works
  • Conscious cooking
  • Recipes
  • Gifts
  • Blog
Support
  • FAQ
  • Contact us

  • Legal notice
  • Privacy policy
  • Cookies policy
Follow us


Subscribe to our newsletter and receive the latest updates and best offers!
Subscribe
Follow us
Subscribe to our newsletter and receive the latest updates and best offers!
Subscribe
© 2023 Bolsita Verde

Newsletter

Subscribe to our newsletter and receive the latest updates and best offers!
Email address
Language
Enter the letters from the CAPTCHA into the text field.