Sweet Potato Vegetarian Quesadillas
These sweet potato vegetarian quesadillas are quick and easy to make and absolutely scrumptious. I like to serve them with guacamole or a side of sour cream.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 500 g sweet potatoes
- olive oil
- 1 small onion
- 1 garlic clove
- 1/2 red pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 3 Tbsp cooked black beans
- 3 Tbsp corn
- 1 handful chopped fresh coriander [+extra to serve]
- lemon juice or salt to season (optional)
- 100 g cheddar or plant-based cheese
- 4 large flour tortillas
- guacamole to serve
Instructions
- Boil some water in a saucepan. Add peeled and chopped sweet potatoes. Cook for around 10mins until soft. When done, drain the sweet potatoes and mash them to a paste.
- In the meantime, heat some olive oil in a frying pan. Add finely chopped onion, crushed garlic and diced red pepper. Cook for around 5 mins until soft.
- Add ground cumin, ground coriander and smoked paprika to the onion mixture. Mix in the sweet potato mash, black beans, corn and chopped coriander. Season to taste with salt or lemon juice.
- Spread 2 Tbsp of the vegetable mixture on a tortilla. Add 1/4 of the grated cheese on top. Fold in half. Cook in a lightly greased hot frying pan or griddle pan for a couple of minutes on each side.
- Repeat with the rest of the vegetable mixture to make 4 quesadillas in total. Cut each quesadilla in half. Serve with guacamole and fresh coriander.
Nutrition
Serving: 250gCalories: 346kcalCarbohydrates: 50gProtein: 13gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 26mgSodium: 433mgPotassium: 658mgFiber: 7gSugar: 9gVitamin A: 18737IUVitamin C: 25mgCalcium: 271mgIron: 3mg