Photo by Polina Tankilevitch on Pexels
Smoky Black Bean and Sweet Potato Quesadillas
Sweet potato and spiced black bean filling cooked with onion, pepper and smoked paprika, for folded tortillas with cheddar.
- 4 whole large flour tortillas
- 300 g sweet potato
- 400 g tin black beans
- 150 g mature cheddar cheese
- 1 small red onion
- 1 whole red pepper
- 2 whole garlic cloves
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 whole lime
- 2 tbsp olive oil
- 20 g fresh coriander
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Peel and dice sweet potato into 1cm cubes. Heat 1 tbsp oil in large pan over medium heat.
- Step 2
Cook sweet potato 8-10 minutes, stirring occasionally, until tender and lightly caramelised.
- Step 3
Dice red onion and red pepper. Mince garlic. Add to pan with sweet potato.
- Step 4
Cook vegetables 5 minutes until softened. Add smoked paprika and cumin, cook 1 minute.
- Step 5
Drain and rinse black beans. Add to pan with lime juice, season with salt and pepper.
- Step 6
Mash mixture lightly with fork, leaving some texture. Remove from heat and cool slightly.
- Step 7
Grate cheddar cheese. Lay out tortillas and divide filling between 2 tortillas on one half.
- Step 8
Sprinkle cheese over filling, add chopped coriander. Fold tortillas over to enclose.
- Step 9
Heat clean pan over medium heat. Cook quesadillas 2-3 minutes each side until golden and cheese melts.
- Step 10
Cut into wedges and serve immediately with lime wedges and extra coriander.
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