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.
400g sweet potatoes
400g tin black beans
1 chipotle pepper in sauce
125g grated cheddar cheese
4 x 10” tortillas
1 large tomato
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.
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.
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.
Cut the quesadillas into quarters and serve with the salsa and a wedge of lemon.
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