HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Sweet Potato Quesadillas With Diced Chorizo
Cheesy Sweet Potato Quesadillas with Diced Chorizo

Cheesy Sweet Potato Quesadillas with Diced Chorizo

with Rocket Salad

Custom recipe
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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

Allergens:MilkSulphitesCeleryCereals 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 conflict 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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)


1 unit(s)

Medium Tomato

1 pack(s)

Black Beans

100 grams

Feta Cheese


30 grams

Mature Cheddar Cheese


1 sachet

Apple Cider Vinegar


1 sachet

Mexican Spice

1 sachet

Tomato Puree

10 grams

Vegetable Stock Paste


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

40 grams


60 grams


Not included in your delivery

1 tbsp

Olive Oil for the Dressing

150 milliliter(s)

Water for the Beans

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3935 kJ
Energy (kcal)940 kcal
Fat41.0 g
of which saturates20.0 g
Carbohydrate103 g
of which sugars15.0 g
Protein35 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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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!