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Feta and Sweet Potato Quesadillas
Feta and Sweet Potato Quesadillas

Feta and Sweet Potato Quesadillas

with Rocket Salad

.

Tags:
Veggie
Allergens:
Sulphites
Celery
Cereals containing gluten

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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1

Sweet Potato

1

Onion

1

Medium Tomato

1

Black Beans

100

Feta Cheese**

15

Cider Vinegar

1

Mexican Style Spice Mix

30

Tomato Puree

10

Vegetable Stock Paste

6

Plain Taco Tortillas

40

Wild Rocket**

Not included in your delivery

1

Olive Oil for the Dressing

150

Water for the Beans

Nutritional information

Energy (kcal)430 kcal
Energy (kJ)1797 kJ
Fat13 g
of which saturates6 g
Carbohydrate59 g
of which sugars15 g
Protein15 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Chopping Board
Sieve
Knife
Baking Tray
Grill Pan

Instructions

Get Prepped
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.

Roast the Sweet Potato
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).

Cook the Beans
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.

Bake
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.

Make the Salad
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.

Finish and Serve
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!

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