Cheesy Sweet Potato Quesadillas
with Chips 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!
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
450 grams
Potatoes
1 unit(s)
Sweet Potato
1 carton(s)
Black Beans
80 grams
Mature Cheddar Cheese
(Contains Milk)
30 grams
Tomato Puree
20 grams
Chipotle Paste
10 grams
Vegetable Stock Paste
(Contains Celery)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the white potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the middle shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, 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, 16-18 mins. Turn halfway through.
Meanwhile, 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 cheese.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, stir in the tomato puree and cook for 1 min.
Stir in the black beans (whole and mashed), chipotle paste (add less if you'd prefer things milder), veg stock paste, sugar and water (see pantry for both amounts). Season with salt and pepper.
Simmer, stirring occasionally, until all the liquid has evaporated, 8-10 mins.
Once cooked, stir the roasted sweet potato through the bean mixture.
Lay the tortillas onto a lightly oiled baking tray and spoon the bean mixture onto one half of each one. Sprinkle over 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.
Once golden, transfer the quesadillas to your plates.
Serve with a dollop of soured cream and the chips alongside.
Enjoy!
