Delicious vegetarian dish with crunchy baked wraps filled with a Mexican style mix with zucchini, vegetarian minced meat, corn and grate cheese and add the delicious avocado dip.
Ingredients for 2 pers.:
- 1 avocado
- 8 wraps
- 1 zucchini
- 200 gr vegetarian minced meat
- 150 gr corn
- taco seasoning herbs
- 50 gr cheddar
- 1 spring onion
- 1 lime
- 1 tablespoon crème fraiche
How to prepare it:
Cut the zucchini into small blocks. Chop the spring onions into narrow rings and grate the cheese.
Put a baking pan on the fire with a little oil. Bake the zucchini. After 5 minutes you can add the vegetarian minced meat, the drained corn and the taco spices. Stir well and take the pan of the stove after 5.
Place the wrap open on your grill (or in a clean baking pan), divide some minced-zucchini mixture over the wrap, start in the middle and release a rim at the ends. Sprinkle some cheese and spring onions over it. Put a second wrap over the first one and close the grill. Grill the quesadilla for about 8 minutes. If you bake the quesadilla in a pan place a lid of a smaller pan on top of the wraps. Bake the quesadilla for 8 minutes.
In the meantime, make the avocado sauce.
Cut the avocado in two. Remove the pit and empty both halves. I always use the hand blender to purge the avocado, but you can also do this with a fork. Place the avocado in a bowl to mash. Press the lime. Add the crème fraîche and the lime juice to the avocado. Mash the avocado to a soft, smooth sauce.
Serve the quesadillas with the avocado sauce.