Meat-free Monday: Quesadillas are good for a Friday. Written on a Tuesday.

My own (read: bastardised) version of Sally's delicious vege quesadillas. So awesomely awesome for a Friday night spent drinking porter and watching Arrested Development. Rock and/or roll.

1. Grate up your vegies of choice. Or whatever remains in the fridge at the time of cooking. We used squash, zucchini, corn, carrot and sweet potato. 


*Awesome side-note: leave the skin on your carrot, sweet potatoes etc. Much of the fibre and goodness in these vegies is in the skin. And you can't taste any difference. (Wash them first of course.)

2. Olive oil and garlic in a pan. Let them do their thing for a second.

3. Throw in your vegies and give them a good ten minutes. Stir occasionally.

4. Add half a can of refried beans (I know! Really though.) A full can is pretty salty so we cut down on account of the little one. Give it another few minutes.


5. Take a tortilla (we use wholegrain - you feel virtuous while eating, it's great) and spread some of the vegie mix over half of it. Sprinkle with grated cheese and fold in half. Repeat for as many as you need.

6. Heat some oil in a frypan. Pop the tortillas in the pan one or two at a time. Fry on one side for 2-3 minutes and flip to the other side. Cook for another minute or two.

7. Serve with guacamole and sour cream.

Delish.

** Quick guacamole: 1-2 avocadoes mashed up, 1-2 tomatoes diced up, a squeeze of lemon juice and some salt and pepper. Mix together. Deliciousness in a bowl. We have it on toast regularly.

We would have this at least once every three weeks. Its cheap because you can use up your left over vegies and it's healthy. Win-win.