Cheesy Sweet Potato Quesadillas
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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!

Climate Conscious
Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Medium Tomato

1 carton(s)

Black Beans

80 grams

Mature Cheddar Cheese

(Contains Milk)

30 grams

Tomato Puree

1 sachet(s)

Mexican Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

40 grams

Wild Rocket

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

150 milliliter(s)

Water for the Beans

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kcal)852 kcal
Energy (kJ)3565 kJ
Fat34.5 g
of which saturates15.3 g
Carbohydrate99.1 g
of which sugars17.1 g
Protein32.4 g
Salt3.73 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Roast the Sweet Potato

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

Meanwhile, cut the tomato into 1cm chunks.

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 cheese.

Cook the Beans

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

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 until golden, 6-8 mins.

Make the Salad

While the quesadillas bake, add the tomato chunks 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 on top and the salad alongside.