Cheesy Sweet Potato Quesadillas
with Rocket Salad and Soured Cream
- Milk
- Celery
- Cereals containing gluten
Our Cheesy Sweet Potato Quesadillas is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
1
Sweet Potato
1
Medium Tomato
1
Black Beans
80
Mature Cheddar Cheese
(Contains: Milk)
30
Tomato Puree
1
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
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 1cm chunks (no need to peel).
Pop the diced 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, cut 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 the back of a fork.
Grate the Cheddar.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, stir in the tomato puree and Mexican style spice mix and cook for 1 min.
Mix in the black beans (whole and mashed), veg stock paste and water for the beans (see pantry for amount), then season with salt and pepper.
Simmer, stirring occasionally, until all the liquid has evaporated, 8-10 mins. Taste and season again if needed, then remove from the heat.
Once cooked, mix the roasted sweet potatoes into the bean mixture.
Lay the tortillas onto a lightly oiled baking tray and spoon the bean mixture 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 a little oil over the top of each one, 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 pantry 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. Cut in half before serving if you'd like.
Serve with a dollop of soured cream and the salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-seasoned sweet-and-spicy filling that wins over even reluctant vegetable eaters; some find the spice mix or black beans overpowering and prefer using half the spice packet.
- Ease of prep: Straightforward to follow, though assembling and sealing the quesadillas can be fiddly, and the overall cook time is longer than expected.
- Suggestions: Add extra cheese for a richer filling, and consider a splash of balsamic vinegar or a lime dressing to lift the rocket salad. Some cooks add fresh coriander or garlic to the bean mixture for added depth, and steaming the sweet potato speeds things up.
- Next-day meals: Leftovers keep well and several found the quesadillas tasted even better reheated the following day, making them a great packed lunch.
- Portions: Opinions are divided — some found the portions generous enough for three, while others felt the sweet potato quantity was too small relative to the beans and would add a second one.
- Assembly tips: The tortillas can be difficult to seal; rubbing a little oil on the outside before baking helps, and one reviewer found cooking them in a frying pan gave a better result than the oven.
