Cheesy Bean Quesadilla

Name: Cheesy Bean Quesadilla with Sweet Potato Wedges & Balsamic Glazed Rocket Salad
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 Sweet Potato; 1 Red Kidney Beans; 150 Sweetcorn; 60 Monterey Jack Cheese; 20 Chipotle Paste; 4 Plain Taco Tortillas; 40 Wild Rocket; 12 Balsamic Glaze; 75 Soured Cream

with Sweet Potato Wedges & Balsamic Glazed Rocket Salad

Get 50% off 1st box + free dessert for life!

This HelloFresh recipe of Cheesy Bean Quesadilla is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day?

Tags:

Veggie

Allergens:

Milk

•Gluten

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

Sweet Potato

Red Kidney Beans

150

Sweetcorn

Monterey Jack Cheese

(Contains: Milk)

Chipotle Paste

Plain Taco Tortillas

(Contains: Gluten)

Wild Rocket

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

Soured Cream

(Contains: Milk)

Nutritional information

Energy (kcal)815 kcal

Energy (kJ)3408 kJ

Fat24 g

of which saturates13 g

Carbohydrate114 g

of which sugars26 g

Protein24 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Large Bowl

•Sieve

•Grater

•Potato Masher

•Bowl

•Plate

Instructions

Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.

Drain and rinse the kidney beans in a sieve. Pop the beans into a large bowl and crush them with a potato masher or the back of a fork. Drain and rinse the sweetcorn and add into the bowl with the beans. Grate the Monterey Jack and pop it into the bowl along with the chipotle paste. Season to taste with salt and pepper and mix well until combined.

Lay the tortillas out on a board. Spread a little of the bean mix over half of each, leaving a small border round the edge, then fold the tortillas in half to make half moon shapes. Pop each quesadilla onto a baking tray, drizzle with oil and bake on the top shelf of your oven until golden and crisp and the cheese has melted, 10-12 mins.

Whilst the quesadillas and wedges bake, have a little tidy or put your feet up.

When the wedges and quesadillas are nearly cooked, pop the rocket into a small bowl and drizzle with a little olive oil. Mix well to dress.

Share the quesadillas and wedges between your plates. Share the rocket alongside and drizzle over the balsamic glaze. Dollop the soured cream on the side for dipping. Enjoy!