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Cheesy Chorizo and Sweet Potato Quesadillas
Cheesy Chorizo and Sweet Potato Quesadillas

Cheesy Chorizo and Sweet Potato Quesadillas

with Chips and Soured Cream

Recipe Development Team
Recipe Development TeamPublished on March 27, 2024
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This Cheesy Chorizo and Sweet Potato Quesadillas is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Milk
•Celery
•Cereals containing gluten

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.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Sweet Potato

1 carton(s)

Black Beans

80 grams

Mature Cheddar Cheese

(Contains: Milk)

30 grams

Tomato Puree

20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

(Contains: Celery)

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

75 grams

Soured Cream

(Contains: Milk)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water

Nutritional information

Energy (kJ)4942 kJ
Energy (kcal)1181 kcal
Fat43.8 g
of which saturates21.4 g
Carbohydrate147 g
of which sugars21 g
Dietary Fibre23.9 g
Protein47.2 g
Salt6.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Sieve
•Grater
•Pan

Cooking Instructions and Tips

Chip, Chip, Hooray
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the white potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large 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, bake on the middle shelf until golden, 25-30 mins. Turn halfway through.

Sweet Potato Time
2

Meanwhile, chop the sweet potato into 1cm chunks (no need to peel).

Pop the sweet potato chunks onto a large 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 top shelf until tender and golden, 16-18 mins. Turn halfway through.

Finish the Prep
3

Meanwhile, drain and rinse the black beans in a sieve, then pop half of them into a bowl and roughly mash with the back of a fork.

Grate the cheese.

Flavour Town
4

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the chorizo and fry until starting to brown, 3-4 mins.

Stir in the tomato puree and cook for 1 min.

Stir in the black beans (whole and mashed), chipotle paste (add less if you'd prefer things milder), veg stock paste, sugar and water (see pantry for both amounts). Season with salt and pepper.

Simmer, stirring occasionally, until all the liquid has evaporated, 8-10 mins. 

Bake the Quesadillas
5

Once cooked, stir the roasted sweet potato through the chorizo mixture.

Lay the tortillas onto a lightly oiled baking tray and spoon the bean mixture onto one half of each one. Sprinkle over cheese. Fold the other side over to make a semi-circle. Press down to keep together.

Rub a little oil over the top of each one, then bake on the top shelf until golden, 6-8 mins.

Serve Up
6

Once golden, transfer the quesadillas to your plates. 

Serve with a dollop of soured cream and the chips alongside.

Enjoy!

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