Sweet Potato Quesadillas
17 August 2025
Veggie quesadillas with beans and cheese
Source: HelloFresh
Ingredients
- 1 whole sweet potato - chopped into 1cm chunks
- 1 whole medium tomato - diced
- 400 g black beans - drained and rinsed, half mashed
- 90 g mature cheddar cheese - grated
- 30 g tomato puree
- 2 tsp Mexican style spice mix
- 10 g vegetable stock paste
- 6 whole plain taco tortillas
- 40 g wild rocket
- 75 g soured cream
- 150 ml water - for the beans
- 3 tbsp olive oil - divided for roasting and dressing
- 1 tsp salt - to taste
- 0.5 tsp black pepper - to taste
Instructions
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Chop sweet potato into 1cm chunks. Toss with oil, salt, and pepper, then roast on a baking tray for 15-20 minutes until tender.
- Meanwhile, dice the tomato. Drain and rinse black beans, then mash half of them with a fork.
- Grate the cheddar cheese and set aside.
- Heat a pan over medium heat. Add tomato puree and Mexican spice mix, cooking for 1 minute until fragrant.
- Add both mashed and whole black beans, vegetable stock paste, and 150ml water. Simmer for 5-8 minutes until thickened.
- Mix the roasted sweet potatoes into the bean mixture.
- Place the bean and sweet potato mixture on half of each tortilla, sprinkle with cheese, then fold into semi-circles.
- Arrange quesadillas on a baking tray and bake for 8-12 minutes until golden and cheese is melted.
- Meanwhile, prepare rocket salad by tossing with diced tomatoes and 1 tbsp olive oil. Season with salt and pepper.
- Serve the hot quesadillas with soured cream and the fresh rocket salad.