Feta and Sweet Potato Quesadillas
with Rocket Salad
- Celery
- Cereals containing gluten
- Sulphites
.
Ingredients
30
Tomato Puree
10
Vegetable Stock Paste
(Contains: Celery)
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
40
Wild Rocket
1
Sweet Potato
1
Onion
1
Medium Tomato
1
Black Beans
100
Feta Cheese
15
Cider Vinegar
(Contains: Sulphites)
1
Mexican Style Spice Mix
Not included in your delivery
1
Olive Oil for the Dressing
150
Water for the Beans
Utensils
Instructions
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination of sweet potato, feta, and beans, though some found it a bit bland or dry.
- Ease of prep: While simple to make, several noted it took longer than expected, especially waiting for the beans to cook down.
- Suggestions: Consider adding sour cream, guacamole, or salsa for moisture; some preferred cheddar over feta for better melting.
- Portions: Generous servings; many had leftovers for lunch the next day, which reheated well.
- Texture: Some found the filling a bit mushy; adding crunchy vegetables like peppers could improve the texture.
Explore Similar Recipes
