HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFeta And Sweet Potato Quesadillas
Feta and Sweet Potato Quesadillas

Feta and Sweet Potato Quesadillas

with Rocket Salad

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Tags:Under 600 caloriesVeggie
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


1 sachet(s)

Cider Vinegar


1 sachet(s)

Mexican Spice

1 sachet(s)

Tomato Puree

10 grams

Vegetable Stock Paste


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

40 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)1806 kJ
Energy (kcal)432 kcal
Fat14.0 g
of which saturates6.0 g
Carbohydrate59 g
of which sugars14.0 g
Protein15 g
Salt2.3 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.


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).


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.


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.


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 and enjoy!