Savour the unique combination of sweet potato and black beans in our quesadilla recipe. Perfect for a quick lunch or a casual dinner, these quesadillas are packed with nutritious ingredients and bold flavours, offering a delightful twist on a classic Mexican dish.
Nutrition: per serving
Calories453kcal
Carbs52g
Fat18g
Saturates10g
Sugars6g
Protein23g
Fibre13g
Ingredients
2Sweet PotatoesPeeled and diced into small cubes
400gBlack BeansOne can, drained and rinsed
1OnionRed, finely chopped
1Bell PepperRed, diced
2clovesGarlicMinced
1tspGround Cumin
1tspGround Paprika
1tspChilli PowderAdjust to taste
Salt and black pepperAdjust to taste
4largeTortillas
200gCheddar CheeseGrated
Olive Oil For cooking
Instructions
Begin by heating a tablespoon of olive oil in a large skillet over medium heat.
Next, introduce the diced sweet potatoes and cook for an additional 5-7 minutes until they start to soften and take on a golden hue.
Follow this by adding the diced red bell pepper and cooking for another 2-3 minutes until they become slightly tender.
Incorporate the drained black beans into the skillet, along with the ground cumin, paprika, chili powder, salt, and black pepper. Stir the ingredients together thoroughly, allowing them to cook together for 2-3 minutes.
Lay out a tortilla and evenly sprinkle a portion of grated cheddar cheese over one half of it.
Spoon a generous portion of the sweet potato and black bean mixture onto the cheese.
Fold the tortilla in half to cover the filling, creating a half-moon shape.
Heat a clean skillet over medium-high heat and add a small amount of olive oil. Place the quesadilla in the skillet and cook for approximately 2-3 minutes on each side until it becomes crispy, and the cheese has melted.
Repeat the same procedure with the remaining tortillas and filling.
Once cooked, remove the quesadillas from the skillet and allow them to cool slightly before cutting them into wedges.
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