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Cheesy Sweet Potato Quesadillas
Cheesy Sweet Potato Quesadillas

Cheesy Sweet Potato Quesadillas

with Rocket Salad and Soured Cream

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!

Tags:
Veggie
Climate Conscious
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

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

Nutritional information

Energy (kcal)841 kcal
Energy (kJ)3519 kJ
Fat31.4 g
of which saturates15.9 g
Carbohydrate102.5 g
of which sugars18.1 g
Protein32.3 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Grater
Sieve
Pan

Instructions

Roast the Sweet Potato
1

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.

Get Prepped
2

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.

Cook the Beans
3

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.

Bake your Quesadillas
4

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.

Make the Salad
5

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.

Serve
6

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!

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