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Sweet Potato Quesadillas

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Prep time: 20 min

Cook time: 25 min

Servings: 2

Ingredients

Method

  1. Preheat your oven to 220C/200C fan/gas mark 7.
  2. Chop the sweet potato into 1cm chunks (no need to peel).
  3. Pop the diced sweet potato onto a large baking tray.
  4. Drizzle with oil, season with salt and pepper, then toss to coat.
  5. Spread out in a single layer. TIP: Use two baking trays if necessary.
  6. When the oven is hot, roast on the top shelf until tender and golden, 15-20 mins.
  7. Turn halfway through.
  8. Meanwhile, cut the tomato into 1cm pieces.
  9. Drain and rinse the black beans in a sieve.
  10. Pop half of them into a bowl and roughly mash with the back of a fork.
  11. Grate the Cheddar.
  12. Heat a drizzle of oil in a large frying pan on medium heat.
  13. Once hot, stir in the tomato puree and Mexican style spice mix and cook for 1 min.
  14. Mix in the black beans (whole and mashed), veg stock paste and water for the beans (see pantry for amount)
  15. Simmer, stirring occasionally, until all the liquid has evaporated, 8-10 mins. Taste and season if needed, then remove 1. from the heat.
  16. Once cooked, mix the roasted sweet potatoes into the bean mixture.
  17. Lay the tortillas onto a lightly oiled baking tray
  18. Spoon the bean mixture onto one half of each one.
  19. Top with the grated cheese.
  20. Fold the other side over to make a semi-circle.
  21. Press down to keep together.
  22. Rub a little oil over the top of each one
  23. Bake on the top shelf of your oven until golden, 8-12 mins.
  24. While the quesadillas bake, add the tomatoes and olive oil for the dressing to a medium bowl.
  25. Mix well to combine.
  26. Just before serving, add the rocket to the dressing and toss well to coat.
  27. Serve with a dollop of soured cream and the salad alongside.

Source: https://www.hellofresh.co.uk/recipes/cheesy-sweet-potato-quesadillas-63f500e6b6ae9e66039dd74b

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