Sweet Potato Quesadillas with Avocado Salad
By not-recognizedCrisp on the outside and gooey on the inside, these veggie-friendly quesadillas are perfect for lunch or dinnerTime and servings
Ingredients
12 total- 4 wedges of lime, to serve (plus extra for juice)
- 8 pieces of soft corn tortillas
- 1 red onion, finely chopped
- 1 tsp of chipotle paste
- 2 large sweet potatoes, peeled and chopped into small chunks
- 400 g of tinned black beans
- 150 g of grated cheddar cheese
- 2 avocados, sliced
- 200 g of cherry tomatoes, chopped
- 1 red pepper, diced
- 1 handful of fresh coriander, roughly chopped
- 2 tablespoons of extra virgin olive oil
Method
8 stepsStep 1
Heat a splash of oil in a large saucepan and gently fry the onion over a low heat for 5 minutes until soft.
Step 2
Stir in the chipotle paste and add the sweet potatoes, stirring to coat the potatoes in the sauce.
Step 3
Add a splash of water to the pan and place the lid on. Cook the potatoes for 10 minutes or until they are tender, stirring every so often to prevent sticking.
Step 4
Use a fork to break up the potatoes to a rough mash. Drain and rinse the beans, stir into the potatoes and season well with salt and pepper.
Step 5
To make the salad, combine the avocados, tomatoes, pepper, lime juice and coriander in a bowl, and season to taste.
Step 6
Heat a drizzle of oil in a frying pan over a medium heat, add a tortilla and cook for 30 seconds.
Step 7
Spread a spoonful of the sweet potato mixture over half the tortilla and sprinkle over a handful of the cheese. Fold the tortilla in half, flip in the pan and leave for 2–3 minutes until blistered and golden.
Step 8
Place the tortilla on a serving plate and leave somewhere warm while you assemble the rest of the quesadillas. Serve with the salad and an extra squeeze of lime.