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Sweet Potato and Black Bean Quesadilla

MissMarzipan_IQS8WP_quesadilla2
Photo by: missmarzipan.com
  • 2 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins
MissMarzipan_IQS8WP_quesadilla2
Photo by: missmarzipan.com

This Sweet Potato + Black Bean Quesadilla will have you thinking you're in Mexico its so good!  

Servings: 2
Preparation: 10 mins
Cooking: 20 mins

Ingredients

  • 2 teaspoons coconut oil.
  • 1 small (100g) red onion, finely diced.
  • 1 teaspoon ground cumin.
  • 1 cup Sweet Potato + Pumpkin Puree, defrosted.
  • 1 cup Cooked Black Beans, defrosted (or 1 cup rinsed black beans from a tin).
  • 1/2 cup (125g) grated cheddar cheese.
  • 1 cup baby spinach.
  • 1/2 cup coriander leaves.
  • sea salt, to season.
  • 4 small tortillas (gluten-free if you prefer).

Guacamole

  • 1/4 small avocado.
  • 1/2 lime, juiced.
  • 1 small red chilli, deseeded, finely chopped.

To Serve

  • 1/2 cup coriander leaves.
  • 1/2 lime, cut into wedges, to serve.

Directions

1. Heat oil in a large skillet over medium heat. Add onion and cumin. Cook, stirring onion is translucent, about 5 minutes. Remove from heat.

2. Combine onion, Sweet Potato + Pumpkin Puree, black beans, cheese, spinach and coriander in a bowl. Season with salt and set aside.

3. Wipe out skillet and place back on medium-high heat. Place one tortilla in base of skillet and spread with half the sweet potato mixture. Place another tortilla on top. Press another heavy skillet on top over quesadilla and cook until base is golden. Using two spatulas flip quesadilla over and cook until other side is golden. Repeat to make another quesadilla. (If you have a sandwich press, use this to cook your quesadillas.)

4. Meanwhile mash Guacamole ingredients together. Set aside for serving.

5. Cut one quesadilla into four wedges and set aside in foil or a lunchbox to enjoy for lunch tomorrow. Reserve half the guacamole in a small container.

6. Cut remaining quesadilla into 4 wedges. Top with guacamole and serve with coriander leaves and lime wedges if you like.


Note

Paleo option: Serve sweet potato and black bean mixture in iceberg lettuce cups.

Dairy-free option: Omit cheddar cheese.

This Sweet Potato + Black Bean Quesadilla will have you thinking you're in Mexico its so good!

Ingredients

  • 2 teaspoons coconut oil.
  • 1 small (100g) red onion, finely diced.
  • 1 teaspoon ground cumin.
  • 1 cup Sweet Potato + Pumpkin Puree, defrosted.
  • 1 cup Cooked Black Beans, defrosted (or 1 cup rinsed black beans from a tin).
  • 1/2 cup (125g) grated cheddar cheese.
  • 1 cup baby spinach.
  • 1/2 cup coriander leaves.
  • sea salt, to season.
  • 4 small tortillas (gluten-free if you prefer).

Guacamole

  • 1/4 small avocado.
  • 1/2 lime, juiced.
  • 1 small red chilli, deseeded, finely chopped.

To Serve

  • 1/2 cup coriander leaves.
  • 1/2 lime, cut into wedges, to serve.

Directions

1. Heat oil in a large skillet over medium heat. Add onion and cumin. Cook, stirring onion is translucent, about 5 minutes. Remove from heat.

2. Combine onion, Sweet Potato + Pumpkin Puree, black beans, cheese, spinach and coriander in a bowl. Season with salt and set aside.

3. Wipe out skillet and place back on medium-high heat. Place one tortilla in base of skillet and spread with half the sweet potato mixture. Place another tortilla on top. Press another heavy skillet on top over quesadilla and cook until base is golden. Using two spatulas flip quesadilla over and cook until other side is golden. Repeat to make another quesadilla. (If you have a sandwich press, use this to cook your quesadillas.)

4. Meanwhile mash Guacamole ingredients together. Set aside for serving.

5. Cut one quesadilla into four wedges and set aside in foil or a lunchbox to enjoy for lunch tomorrow. Reserve half the guacamole in a small container.

6. Cut remaining quesadilla into 4 wedges. Top with guacamole and serve with coriander leaves and lime wedges if you like.

Note

Paleo option: Serve sweet potato and black bean mixture in iceberg lettuce cups.

Dairy-free option: Omit cheddar cheese.