Vegan Cheesy Potato Quesadillas with Roasted Peppers and Coriander

Cooks In
Cooking Time 30min


8 Scotty Brand Potatoes, medium sized, peeled, and diced.
3 tbsp. unsweetened plant-based milk (e.g. almond, soy. oat)
40g vegan butter
Sea salt and freshly ground black pepper - to taste.
1 packet fajita spice seasoning mix
6 spring onions. finely chopped.
4 roast red peppers chopped (you can do these yourself or buy already roasted in jars).
30g (1 small packet) fresh coriander, chopped - stems and all.
200g vegan shredded cheese (Cheddar-style)
8 medium-sized vegan flour tortillas
Oil for frying
300g Salsa - fresh is best, but for speed and simplicity, a jar is great.
Vegan sour cream or creme fraiche.
Pickled jalapeno chillies.


  1. Carefully add the potatoes to a large pan of salted boiling water and simmer for 15-20 minutes until tender.

  2. When the potatoes are tender, drain and add the plant-based milk and vegan butter. Mash until silky smooth. Season to taste.

  3. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1cm or the edge.

  4. Sprinkle 50g of vegan shredded cheese, a large pinch of roasted peppers, and the same of coriander on top or the mashed potatoes and fold over the other side of the tortilla to make a sort of sandwich.

  5. Repeat with the rest of the tortillas.

  6. Preheat a large, heavy-based, frying pan over a medium heat on the hob.

  7. Add a teaspoonful of oil and place a quesadilla into the preheated pan. Cook until golden brown and crispy, then turn over and continue cooking on the other side until browned. 2 to 3 minutes per side. Repeat with remaining quesadillas.

  8. Serve with salsa, jalapenos, and vegan sour cream.

  9. Enjoy!


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