Vegan Quesadillas With Pumpkin Seeds
Ingredients
- Any number of flour or corn tortillas
- 1 large white onion
- 2 cloves of garlic
- 1 large courgette
- 1 large red pepper
- 1 large green pepper
- a small teacup-full of hulled green punpkin seeds
- 1-2 tbsp runny honey
- 1-2 tbsp Modena balsamic vinegar
- 5-6 salted capers soaked in water for 1 hour + to remove the salt
- salt and pepper to taste
Instructions
- desalt the capers by soaking in a little water for at least an hour and preferrably overnight
- Toast the pumpkin seeds on a dry skillet or heavy-based pan until very lightly browned and aromatic
- Allow them to cool for a few minutes and roughly crush in a mortar and pestle, Set them aside
- Thickly slice the onions, finely chop the garlic, cut the courgette obliquely into thick slices, cut off the stalk and deseed the capsicum, then slice them thickly
- Heat enough oil to just cover a large heavy-based frying pan
- Start with the onions. Sautée them on a low to medium heat, making sure they don't burn while you soften them. After about 10 minutes make a well in the centre, add the balsamic and allow it to completely evaporate.
- Sir in the drained and finely chopped capers and toss for a couple of minutes
- Add the courgettes and capsicums and saute for 5 minutes. Add the honey and toss (sauté) the vegetables to coat them. Add a tiny amount of water, season with salt and pepper. Cover with a well-fitting lid and cook on a low heat for just a couple of minutes until tender but still firm
- Sprinkle on the pumpkin seeds
Notes
Assemble your quesadillas by filling and folding flour or corn tortillas, or put warm tortillas and filling on the table and let your guests make their own.
Serve with a spicy tomato salsa or pico de gallo, beans, a simple green salad and agua de limón or a cold beer