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 and Soured Cream

Custom recipe
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These Cheesy Sweet Potato Quesadillas with Diced Chorizo are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:MilkCeleryCereals 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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Medium Tomato

1 pack(s)

Black Beans

90 grams

Mature Cheddar Cheese


1 sachet

Tomato Puree

1 sachet

Mexican Style Spice Mix

10 grams

Vegetable Stock Paste


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

40 grams


75 grams

Soured Cream


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)3977 kJ
Energy (kcal)950 kcal
Fat44.0 g
of which saturates20.7 g
Carbohydrate94.7 g
of which sugars16.0 g
Protein36.1 g
Salt5.37 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 1cm chunks (no need to peel) - you want them to be small so they cook quickly.
Pop the 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.


Meanwhile, chop 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 a fork.
Grate the Cheddar.


Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the tomato puree and Mexican style spice mix, then stir and cook for 1 min.
Mix in the black beans (whole and mashed) veg stock paste and water for the beans (see ingredients for amount), then season with salt and pepper. Simmer until all the water has evaporated, 8-10 mins, stirring occasionally.
Taste and season again if needed, then remove from the heat.


Once cooked, mix the roasted sweet potatoes into the beans. Lay the tortillas on the (now empty) baking tray and spoon the bean filling 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 each with a little oil, then bake on the top shelf of your oven until golden, 8-12 mins.


While the quesadillas bake, add the tomatoes and olive oil for the dressing (see ingredients 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 (3 per person). Cut in half before serving if you'd like.
Serve with a dollop of soured cream on top and the salad alongside. Enjoy!