Cheesy Veggie Mince Quesadillas
with Wedges and Apple Salad
- Milk
- Barley
- Cereals containing gluten
- Soya
- Wheat
- Sulphites
- Celery
- Oats
- Rye
- Wheat
- Cereals containing gluten
- Mustard
- May contain traces of allergens
Sandwiched together with a spiced meat-free mince filling and plenty of cheese, these Cheesy Veggie Mince Quesadillas are a family favourite. This easy Mexican inspired dinner is one for everyone at your table.
Ingredients
450 grams
Potatoes
80 grams
Mature Cheddar Cheese
(Contains: Milk)
150 grams
Vegan Mince
(Contains: Barley, Cereals containing gluten, Soya May contain traces of: Celery, Oats, Rye, Wheat, Cereals containing gluten, Mustard)
1 sachet(s)
Mexican Style Spice Mix
30 grams
Tomato Puree
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
20 grams
Wild Rocket
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tbsp
Tomato Ketchup
1 tbsp
Honey
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
1 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, grate the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the meat-free mince to the pan and stir-fry, 5-6 mins. IMPORTANT: Ensure it's piping hot throughout.
Add the Mexican style spice mix and stir-fry for 1 min.
Add the tomato puree, water for the sauce, ketchup and honey (see pantry for all 3 amounts). Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins.
Lay the tortillas onto a lightly oiled baking tray and spoon the plant-based minced filling onto one half of each one.
Top the mince with the grated cheese. Fold together to make a semi-circle. Press down lightly to keep together.
Rub a little oil over the top of each quesadilla, then bake on the top shelf of your oven until golden, 8-12 mins.
Meanwhile, quarter, core and thinly slice the apple (no need to peel).
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
When everything's ready, add the apple and rocket leaves to the dressing and toss to evenly coat. TIP: Don't add the leaves too early or they'll go soggy.
Share the quesadillas, wedges and salad between your plates.
Add dollops of mayonnaise (see pantry for amount) on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the taste, with some suggesting adding extra spice for more flavour.
- Ease of prep: Reviewers found this recipe easy to make, with one noting it was simple enough for a novice cook.
- Suggestions: Consider adding sweetcorn and kidney beans to the quesadilla filling for extra variety and substance.
- Next-day meals: Some felt the dish could benefit from a more generous filling to increase portion size.
