Vegetarian Quesadillas with Tomato Salsa

Ingredients

• ½ x yellow onion
• ½ x tomato
• 200 g chickpeas
• ¼ pack juarez meat spice
• x potato wrap
• ¼ pack feta cheese
• ¼ pack fresh coriander
• ¼ x lime

Method

1. In this recipe we're using the leftover tomato salsa from earlier in the weekly menu.
2. Dice the tomato and onion and add to a pan together with the chickpeas, juarez meat spice and a splash of water. Cook until the water is absorbed.
3. Wash the frying pan and reheat it. Fill the potato wraps with the tomato-chickpea filling and feta cheese, and fry on both sides in a dry pan over medium heat.
4. Slice the quesadillas with a knife or pizza wheel. Serve with tomato salsa, finely chopped coriander and a few slices of lime.