Cheesy Sweet Potato Quesadillas
with Rocket Salad and Creme Fraiche
Our Cheesy Sweet Potato Quesadillas are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
1
Sweet Potato
1
Onion
1
Medium Tomato
1
Black Beans
100
Feta Cheese
30
Mature Cheddar Cheese
(Contains Milk)
15
Cider Vinegar
(Contains Sulphites)
1
Mexican Style Spice Mix
30
Tomato Puree
10
Vegetable Stock Paste
(Contains Celery)
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
40
Wild Rocket
Not included in your delivery
1
Olive Oil for the Dressing
150
Water for the Beans
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the sweet potatoes into 1cm chunks (no need to peel). TIP: You want the chunks to be small so they cook quickly. 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. Once your oven is hot, roast on the top shelf until tender and golden, 15-20 mins. Turn halfway through.
Meanwhile, chop the tomato into 1cm pieces. Drain and rinse the kidney beans in a sieve, then pop half of them into a bowl and roughly mash with a fork. Crumble the Greek style salad cheese into small pieces. Grate the Cheddar.
Heat a drizzle of oil in a large frying pan on medium heat. Add the tomato puree and Mexican style spice mix, then stir and cook for 1 min. Stir in half the cider vinegar and let it evaporate fully. Mix in the kidney beans (both whole and mashed), veg stock paste and water for the beans (see ingredients for amount), then season with salt and pepper. Simmer until all the water has evaporated, 8 10 mins, stirring occasionally. Taste and season again if needed, then remove from the heat.
Mix the cooked sweet potatoes into the beans. Lay one of your tortillas on the now-empty baking tray and spoon some of the bean mixture onto one half of the tortilla. Top with some Greek style salad cheese and grated Cheddar. Fold the other side over so you have a semi-circle. Press down to keep it together. Repeat with the other tortillas - use three per person. Drizzle a little more oil over the top, then bake on the top shelf of your oven until golden, 8-12 mins.
While the quesadillas bake, add the olive oil for the dressing (see ingredients for amount) and remaining cider vinegar to a medium bowl. Season with salt and pepper, then mix well to combine. Just before serving, add the rocket and tomatoes to the dressing and toss well to coat.
Once the quesadillas are cooked, transfer to your plates (cut them in half before serving if you'd like). Serve (3 per person) with a dollop of creme raiche on top and the salad alongside. Enjoy!
