RecipesVegetarian and Vegetables

Smoky Sweet Potato Quesadilla Recipe

Quesidilla is a Mexican dish of a filled tortilla. This is a vegetarian version.

Vegetarian
Smoky Sweet Potato Quesadilla Recipe
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Ingredients

For the recipe:
  • 1 large (or 2 small) (approx 200g) sweet potato
  • 75g black beans drained (pinto will do)
  • 2 tsps organic coriander leaf
  • ½ fresh lime, juice only
  • ¼ small red onion, thinly sliced
  • ½ red pepper, finely diced
  • 1 tbspolive oil
  • 1 clove garlic, finely chopped
  • 1 green chilli, finely chopped
  • ½ tsp organic ground coriander
  • ¼ tsp ground organic cinnamon
  • ½ tsp ground organic cumin
  • 1½ tsp organic smoked paprika
  • 75g sweet corn (blanched)
  • 75g soft goats cheese or cheddar, grated
  • 2 10” multi-seed wraps
To serve
  • 1 tbsp lime juice
  • 50ml plain yoghurt
  • 1 small avocado mashed (combine with the lime juice)

Serves 2

Method

01
Preheat oven to Gas Mark 6/200C.
02
Bake the sweet potato(es) for 30 minutes until soft. Scoop the flesh out into a bowl and season
03
Mix the beans, lime juice, coriander and onion together
04
In a large frying pan sauté the pepper for 10 minutes until soft. Add the chilli, garlic and spices and cook for a further 2 minutes. Stir in the sweet corn ensuring it is well coated with the pepper and spice mixture. Cook for a further 2-3 minutes.
05
Take one wrap and spread the sweet potato mixture the base, leaving a small border around the edge. Place the vegetable mixture on top and then the beans and onion. Finally scatter over the cheese and cover the filling with the second wrap so you have a ‘toastie’.
06
To cook either place on a baking tray, brush with oil, cover with foil and bake for 15 minutes turning once. Or using a large frying pan, fry lightly with 1 tsp oil on both sides. Serve hot.
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Mexican Magic
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© The Vegi Table2011
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The Vegi Table offer a whole variety of tempting cookery courses.