Mexican Sweet Potato and Black Bean Quesadillas with Avocado Crema
Quesadillas stuffed with roasted sweet potato and black beans, topped with cheddar, onion and pepper, served with avocado crema.
- 6 pieces large flour tortillas
- 400 g sweet potatoes
- 400 g tinned black beans
- 150 g mature cheddar cheese
- 1 small red onion
- 1 medium red pepper
- 2 pieces avocados
- 100 ml soured cream
- 2 pieces lime
- 5 g ground cumin
- 3 g smoked paprika
- 20 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Peel and dice sweet potatoes into 1cm cubes, roast at 200°C for 20 minutes until tender
- Step 2
Dice red onion and red pepper, sauté in dry pan for 5 minutes until softened
- Step 3
Drain black beans, add to pan with cumin, paprika, salt and pepper, cook 3 minutes
- Step 4
Mash half the sweet potato with fork, leaving some chunks for texture
- Step 5
For avocado crema: mash avocados with soured cream, lime juice, salt and chopped coriander
- Step 6
Grate cheddar cheese
- Step 7
Spread sweet potato mixture on half of each tortilla, top with bean mixture and cheese
- Step 8
Fold tortillas in half and cook in dry pan 2-3 minutes each side until golden and cheese melts
- Step 9
Cut each quesadilla into wedges
- Step 10
Serve hot with avocado crema and lime wedges
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