Cavolo Nero & Sweetcorn Quesadillas

These Cavolo Nero & Sweetcorn Quesadillas a delicious vegetarian lunch or snack. Who could resist a cheesy quesadilla with a hint of spice?

Cavolo Nero is my go-to vegetable at the moment. You may have already seen me use it in my Chorizo & Cavolo Nero Hash and Easy Chicken & Rice Soup recipes. It has quite a subtle taste which lends itself to being added to recipes with lots of flavour. 

Cavolo Nero is packed full of vitamins and iron which makes it a great addition to lots of meals. I decided to use it this time to make vegetarian quesadillas. I’ve already got a recipe for Chorizo & Potato Quesadillas but I wanted to make a vegetarian version because as I’ve mentioned before we’re trying to eat less meat. 

Can I adapt these quesadillas?

These Cavolo Nero & Sweetcorn Quesadillas are really simple to make and can be easily adapted. For example I have used a red chilli and a pinch of chilli powder. The fresh chilli gives the quesadillas a lovely fleck of colour; but if you don’t have one you can just use chilli powder. You can also really easily adapt the heat by adding more or less chilli powder. If you are making these for children you can obviously completely leave the chilli out. Hopefully the cheese and potatoes will help disguise the veggies if your children aren’t keen!

Do the quesadillas make good leftovers?

The recipe below makes enough quesadillas for two people. You can easily double the recipe when you are catering for more people. I would also recommend doubling the recipe if you would like leftovers. These Cavolo Nero & Sweetcorn Quesadillas make a great lunch whether you eat them hot or cold. 

5 from 9 votes
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Cavolo Nero & Sweetcorn Quesadillas

These Cavolo Nero & Sweetcorn Quesadillas a delicious vegetarian lunch or snack. Who could resist a cheesy quesadilla with a hint of spice?

Course Lunch
Cuisine Mexican, International
Keyword Sweetcorn, Cavolo Nero, Quesadillas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 462 kcal
Author Curly

Ingredients

  • 300 g potatoes
  • 1 tsp sunflower oil
  • 50 g cavolo nero washed and stems removed
  • 1 red chilli
  • 198g tin sweetcorn drained
  • ½ tsp sea salt
  • pinch ancho chilli powder
  • 70 g cheddar cheese grated
  • 2 large flour tortillas
  • spray oil

Instructions

  1. Peel the potatoes and dice. Boil in salted water for 10 minutes or until just tender

  2. Add the oil to a frying pan over a medium heat and add the potatoes. Using a wooden spoon, smash the potatoes slightly before adding the cavolo nero, sweetcorn and red chilli 

  3. Cook for 5 minutes until the cavolo nero has wilted and the potatoes are broken down. Set to one side 

  4. Take one tortilla and scatter cover one half with a quarter of the grated cheese

  5. Add half of the potato filling on top of the cheese and spread out until it is even and right up to the edge 

  6. Sprinkle with some more cheese and fold the plain side of the tortilla over onto the filled side

  7. Heat a large frying pan on a medium/low heat. When hot spray with oil. Place the folded tortilla into the pan and cook for 2-3 minutes before it is golden brown

  8. Carefully flip the tortilla over and cook for a further 2-3 minutes until both sides are golden and the cheese is melted

  9. Repeat with the rest of the ingredients to make the second quesadilla 

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Cavolo Nero & Sweetcorn Quesadillas
Amount Per Serving
Calories 462 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 36mg12%
Sodium 1036mg45%
Potassium 1039mg30%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 8g9%
Protein 18g36%
Vitamin A 750IU15%
Vitamin C 56.2mg68%
Calcium 329mg33%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.

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17 thoughts on “Cavolo Nero & Sweetcorn Quesadillas

  1. Choclette


    Ooh yes please. Your quesadillas look so very good. If I hadn’t just eaten, I’d be flying down to the kitchen right now to see if I could rustle up something similar.

    Reply
    1. Curly Post author

      Oh maybe I should have explained it again in this post. I explained it in my last post that I included it in so didn’t want to bore people, sorry! It’s a great way of getting more nutrients isn’t it? Thank you 🙂

      Reply
  2. Esha


    Love quesadillas. They are so versatile and I would definitely make double the batch as I love left overs 🙂 These look so fabulous.

    Reply
  3. Pingback: Easy Vegan Bolognese – Curly's Cooking

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