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Feta and Sweet Potato Quesadillas

Feta and Sweet Potato Quesadillas

with Rocket Salad

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Tags:Veggie
Allergens:MilkSulphitesCeleryGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Sweet Potato

1 unit(s)

Onion

1 unit(s)

Medium Tomato

1 pack(s)

Black Beans

100 grams

Feta Cheese

(ContainsMilk)

1 sachet

Apple Cider Vinegar

(ContainsSulphites)

1 sachet

Mexican Spice

1 sachet

Tomato Puree

10 grams

Vegetable Stock Paste

(ContainsCelery)

6 unit(s)

Soft Shell Taco

(ContainsGluten)

40 grams

Rocket

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)2781 kJ
Energy (kcal)665 kcal
Fat16.0 g
of which saturates7.0 g
Carbohydrate104 g
of which sugars17.0 g
Dietary Fiber9 g
Protein21 g
Cholesterol0 mg
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Sieve
Bowl
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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1

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 tomato 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.

2

Pop the sweet potato chunks on a large low-sided baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf until tender and golden, 15-20 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the chunks nicely spread out. Once cooked, remove the sweet potato to a plate (no need to wash the tray).

3

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 spice 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.

4

Mix the cooked sweet potatoes into the beans. Lay one of your tacos on the now-empty baking tray and spoon some of the bean mixture onto one half of the taco. Top with feta. Fold the other side over so you have a semi-circle. Press down to keep it together. Repeat with the other tacos - 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.

5

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.

6

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 with the salad alongside and enjoy!