Cheesy Sweet Potato Quesadillas with Diced Chorizo
with Rocket Salad
This Cheesy Sweet Potato Quesadillas With Diced Chorizo is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start
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.
Ingredients
1
Sweet Potato
1
Onion
1
Medium Tomato
1
Black Beans
100
Feta Cheese
30
Mature Cheddar Cheese
(Contains: Milk)
15
Cider Vinegar
(Contains: Sulphites)
1
Mexican Style Spice Mix
30
Tomato Puree
10
Vegetable Stock Paste
(Contains: Celery)
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
40
Wild Rocket
60
Chorizo
Not included in your delivery
1
Olive Oil for the Dressing
150
Water for the Beans
Utensils
Cooking Instructions and Tips
Preheat your oven to 200°C. Chop the sweet potatoes into 1cm chunks (no need to peel). TIP: You want the chunks to be small so they cook quickly. Halve, peel and chop the onion into small pieces. Chop the tomatoes into 1cm pieces. Drain and rinse the black beans in a sieve, then pop half of them into a bowl and mash with a fork until all broken up. Crumble the feta into small pieces. Grate the Cheddar.
Pop the sweet potato chunks onto a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf until tender and golden, 15-20 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Add the onion and cook until soft, 5-6 mins, stirring frequently. Pour in half the cider vinegar, stir, and let evaporate fully. Add the Mexican style spice mix and tomato puree, stir and cook for 1 min. Stir in the black beans (both whole and broken up), vegetable stock paste and water (see ingredients for amount). Season with salt and pepper. Simmer gently until all the water has evaporated, 8-10 mins, stirring occasionally. Season with salt and pepper if needed. Remove from the heat.
Mix the cooked sweet potatoes into the beans. Lay one of your tortillas on the now-empty baking tray and spoon some of the bean mixture onto one half of the tortilla. Top with some feta and grated cheese. Fold the other side over so you have a semi-circle. Press down to keep it together. Repeat with the other tortillas - use three per person. Drizzle a little more oil over the top, then bake on the top shelf of your oven until golden, 8-12 mins.
Meanwhile, pour the olive oil (see ingredients for amount) into a medium bowl. Add the remaining vinegar and season with salt and pepper, mixing well to combine. Just before serving, add the rocket and tomato to the dressing and toss well to coat.
Once the quesadillas are cooked, remove them from your oven and serve them on plates (cut them in half before serving if you want). Serve the quesadillas with the salad alongside. Enjoy!
Step 3 MOD: If you've added chorizo to your recipe, before you add your onion to your pan in the step above, add the chorizo and stir fry until it starts to brown, 2-3 mins. Add the onion to the chorizo and continue with the recipe as instructed.
