This week enjoy these delicious vegetarian quesadillas. Sandwiched between two crispy tortillas is mashed sweet potato, nutty black beans, chipotle peppers and melted cheddar cheese. Topped with a light, zesty tomato and cucumber salsa, this is a healthy Mexican treat the whole family will enjoy.

30 Minutes. Vegetarian. Healthy, no fuss Mexican cooking. 

Serves 2.


400g sweet potatoes
400g tin black beans
1 chipotle pepper in sauce
125g grated cheddar cheese
4 x 10” tortillas
1 large tomato
1 cucumber
1 lemon

Cook sweet potato
Bring a pot of salted water to the boil. Cut sweet potatoes into 2cm pieces. Place in pot and cook for 8 minutes then drain. Place back into pot and mash with a finely chopped chipotle and a little sauce, salt and pepper. Rinse and drain black beans, then gently stir through mash.

Make salsa
Finely dice the cucumber and tomato. Combine in a bowl with a squeeze of HALF the lemon provided, olive oil, salt and pepper. Mix to combine and set aside.

Make quesadilla
Place half of the tortillas onto a board and cover each evenly with the mash and beans then the grated cheese. Top with the second tortillas. Heat a large frying pan to a medium heat with a drizzle of olive oil. Place one quesadilla into the frying pan and cook for 3 - 4 minutes. Carefully flip the quesadilla and cook for a further 2 minutes, or until crispy. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.

To serve
Cut the quesadillas into quarters and serve with the salsa and a wedge of lemon.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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