It is difficult to think up new, quick and easy meals, especially for the kids. I often turn to Mexican with its enticing variety of different wraps – Taco shells or just tortilla chips are also popular with my kids and can be piled high with healthy vegetables to counteract the sour cream and cheese. Then there are either corn or flour tortillas which can be transformed into Burritos, Enchiladas or Quesadillas. The whole concept of all these recipes is pretty much the same. They are really flexible with your choice of vegetable, they are all super quick and easy to make and as long as you pile enough salsa or guacamole on top, usually everyone is happy.
Roast Butternut Squash Quesadillas
1 small butternut squash, diced into 1 cm squares
1 tsp smoked paprika
4 corn flour tortillas
6 spring onions, finely sliced
½ pack fresh coriander, roughly chopped
125g (4½oz) mozzarella, torn
100g (4oz) cheddar cheese, grated
Preheat the oven to 180C. Toss the butternut with oil, paprika, salt and pepper. Place on a lined baking tray and roast for 25-30 minutes until beginning to caramelise.
Heat a non-stick frying pan over a medium heat. Place a tortilla in the pan and over half of the butternut squash. Scatter over some of the spring onions, coriander and both cheeses. Cover with another tortilla and heat for 1 ½ minutes before carefully flipping over and frying for a further 1 ½ minutes. Chop into wedges and serve with salad.