Wahaca, veganised: Courgette, pea, sweetcorn and potato tortillas

I like to hum Galvanize by The Chemical Brothers whenever veganising a recipe. Just something to think about.

The original form of this recipe is Thomasina Miers' broad bean, pea and new potato quesadilla. I've swapped the broad beans for courgettes and added some sweetcorn for a little colour and flavour, after taking away the feta and cheddar. This makes an amazing lunch as just a wrap with some jalapenos, or as a dinner done as quesadillas in a grill pan. 

Makes enough for four

2 large handfuls of potatoes, peeled and chopped in half
Plenty of olive oil
1 onion, chopped small
2 garlic cloves, chopped
1 green chili, finely chopped
2 courgettes, chopped down small as shown in photo above
100g frozen peas
100g frozen sweetcorn
Juice of one lime (I know there's lemon above but lime does work better-it's just all I had!)
handful of mint
handful of tarragon or tbsp of dried tarragon

Boil the potatoes in salted water until they are ready to mash. While this is happening, take a large pan and slowly sweat the onion, garlic and chili in plenty of olive oil- making sure none of it burns, for about ten minutes. Bring another pan of water to boil and add the courgettes, sweetcorn and peas.

With the back of a fork, mash the potatoes into the onion mix, adding the lime juice, mint, tarragon, some more olive oil, and seasoning to taste. Keep the pan on a low heat as you add in the courgettes, sweetcorn and peas. Taste the mixture once more and add some extra herbs/juice/ seasoning to your liking- you should be able to taste every flavour.

Serve with homemade corn tortillas, in flour wraps, or in quesadillas. I made this dish (centre in photo) for a Mexican themed dinner I had for my friends, and there wasn't any of this left by the end of the night!