Sweet Potato Quesadilla
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Sweet Potato Quesadilla

Servings
4
Author
Prep time
10 Min
Cook time
20 Min
Total time
30 Min
It might be a bit of a stretch calling this a quesadilla, using sweet potato doesn’t make for the most traditional form of this Mexican treat. But with no cheese, the potato acts as a great binder to keep everything together when you griddle the tortilla – and it just tastes bloody excellent.

Ingredients

For the quesadilla mix
  • 4 tortillas
  • 400g black beans (1 can)
  • 250g cherry tomatoes
  • 1/2 red onion
  • 1 green pepper
  • Small bunch of fresh coriander
For the mash
  • 1 large sweet potato
  • Splash of oat milk
  • 2 heaped tbsp vegan spread
Seasoning
  • 1/2 tsp cinnamon
  • 1 tsp mixed herbs
  • 1 tsp cajun
  • 1 tsp cumin seeds
Toppings
  • 1 avocado
  • 1 lime
  • Creme fraiche (we use Oatly creme fraiche)

Instructions

Prep (10 minutes)
  1. Peel and chop up the sweet potato into cubes.
  2. Peel and dice the red onion.
  3. Cut the pepper into long thin slices
  4. Cut the cherry tomatoes into quarters.
  5. Scoop out and dice the avocado into small chunks.
  6. Drain the black beans.
  7. Chop the coriander.
Cook (15 minutes)
  1. Put the sweet potato into a pan of boiling water and add a pinch of salt. Cook for 10 -12 minutes until soft enough to mash.
  2. In a large frying pan, add some oil and the red onion on medium heat. Cook for 2-3 minutes.
  3. Stir in the pepper and black beans, then add in the cinnamon, mixed herbs, cajun, cumin seeds, and squeeze in half of the lime. Cook for 2 minutes.
  4. Finally, add in the cherry tomatoes and coriander. Mash your mixture to squash some of the black beans and tomatoes together. Leave to simmer in the pan on low-medium heat for 5 minutes.
Assemble (5 minutes)
  1. Drain the potatoes. In the pot, add a splash of milk and the vegan spread and mash until creamy.
  2. Put your griddle pan on high heat. As it heats up, assemble your quesadilla. On half of the tortilla, spread some potato, then veg mix. We then add chunks of avocado and a few spoonfuls of creme fraiche before closing.
  3. Place the quesadilla on the griddle for 10-15 seconds, then flip over for another 10. The tortilla will have griddle marks and become slightly crispy.
  4. Remove from the pan, slice and serve with the rest of your lime.

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I’m Gina, a Scottish lass teaching myself how to cook great plant-based grub while learning about our food system.

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