Quesadilla Cubano

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• Step 1

  Heat the oil in a wok or large frying pan. Add the onion and cook it gently for about 3 minutes, until softened. Add the carrot, red pepper and courgette and cook for a further 3 minutes, stirring often.

• Step 2

  Stir the mango pulp into the vegetable mixture and add the coriander, lime juice and Quorn pieces. Cook gently until heated through for about 2-3 minutes, to retain the vibrant colours.

• Step 3

  Meanwhile, heat the tortillas in a hot, dry frying pan for a few moments, or warm them through in the oven or under the grill. Fill with the mixture, fold over, then serve with mixed salad leaves.

  Tip: You can buy canned mango puree in most supermarkets, or use the pureed flesh of a fresh ripe mango (to check that a mango is ripe, press gently with your thumb – it should ‘give’).

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