Cheesy Sweet Potato Quesadillas
with Rocket Salad and Soured Cream
Our Cheesy Sweet Potato Quesadillas are a delicious veggie option that make 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
Medium Tomato
1
Black Beans
90
Mature Cheddar Cheese
(Contains Milk)
30
Tomato Puree
2
Mexican Style Spice Mix
10
Vegetable Stock Paste
(Contains Celery)
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
40
Wild Rocket
75
Soured Cream
(Contains Milk)
Not included in your delivery
150
Water for the Beans
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 1cm chunks (no need to peel) - you want them to be small so they cook quickly.
Pop the sweet potato 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, 15-20 mins. Turn halfway through.
Meanwhile, chop the tomato into 1cm pieces.
Drain and rinse the black beans in a sieve, then pop half of them into a bowl and roughly mash with a fork.
Grate the Cheddar.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the tomato puree and Mexican style spice mix, then stir and cook for 1 min.
Mix in the black beans (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.
Once cooked, mix the roasted sweet potatoes into the beans. Lay the tortillas on the (now empty) baking tray and spoon the bean filling onto one half of each one. Top with the grated cheese.
Fold the other side over to make a semi-circle. Press down to keep together.
Rub each with a little oil, then bake on the top shelf of your oven until golden, 8-12 mins.
While the quesadillas bake, add the tomatoes and olive oil for the dressing (see ingredients for amount) to a medium bowl.
Season with salt and pepper, then mix well to combine.
Just before serving, add the rocket to the dressing and toss well to coat.
Once the quesadillas are cooked, transfer to your plates (3 per person). Cut in half before serving if you'd like.
Serve with a dollop of soured cream on top and the salad alongside. Enjoy!
