Pumpkin ricotta and rocket quesadillas
Ingredients
- 500 gram butternut pumpkin, peeled, chopped into 4cm pieces
- rice bran oil spray
- 2 teaspoon each ground cumin and coriander
- 2 teaspoon coarsely chopped fresh oregano
- 4 white corn tortillas
- 50 gram baby rocket leaves (arugula)
- 1/3 cup (80g) low-fat ricotta
- 1 small red capsicum (150g), quartered, seeded
- 1 green onion (scallion), sliced thinly
- 2 teaspoon coarsely chopped fresh oregano
- 1/4 teaspoon smoked paprika
- 1 teaspoon balsamic vinegar
Instructions
Pumpkin, ricotta and rocket quesadillas serves 2 original recipe by womensweeklyfood.com.au.
Organization Tags
Tags easily organize your Recipe Library
Comments