Vegetarian Quesadilla with Lavash

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 100 g
2. 2 Tomatoes≈ $4.67 per kg 60 g
3. 3 Bell peppers≈ $6.00 per kg 75 g
4. 4 Onions≈ $1.60 per kg 45 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Sunflower oil 10 ml
8. 8 Hard cheesepack 200 g ≈ $2.64 25 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Chop 1 onion⁴ into small cubes

2. Sauté the onion⁴ until translucent

3. Cut 1 tomato² and 1 bell³ pepper into cubes, add to the onion⁴, and sauté

4. Mince 2 garlic⁵ cloves and chop fresh herbs, then sauté with the veggies for 1 minute; let cool

5. Grater shred 1 cup of cheese coarsely

6. Spread the veggie mixture evenly over a lavash wrap, sprinkle cheese on top, and fold to enclose

7. Pan-fry the quesadilla until golden and crispy on both sides