Sweet Potato and Black Bean Quesadillas

with Avo Lime Crema

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vegan
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Instructions

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1 Prep

Peel and chop the sweet potatoes into bite-size pieces. Peel and finely slice the red onion and garlic cloves. Drain and rinse the black beans. Chop the coriander leaves.

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2 Sweet potato mash

Add the sweet potatoes to a pan of boiling water with a generous pinch of salt. Cook over a medium heat for 12-14 min or until soft. Drain the sweet potatoes and return them to the pan with a generous drizzle of olive oil. Mash until smooth and season to taste.

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3 Black bean chilli

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the onion and fry with a pinch of salt for 5 min. Add the garlictaco seasoning (spicy!), a pinch of chipotle (spicy!) and stir for 1 min. Add the tomato paste and drained beans and cook for a final 2 min. Season and set aside.

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4 Avo lime crema

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add the lime juice and soy cream. Mash with a fork until smooth. Alternatively, use a food processor or blender to get it really smooth. Season with plenty of salt and garnish with coriander.

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5 Assemble quesadillas

Spread the sweet potato mash over one half of the tortilla. Top with the black bean chilli and a generous handful of vegan mozzarella. Fold the tortilla over into a half moon shape - this is your quesadilla. Repeat.

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6 Fry quesadillas

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the quesadillas and cook for 3-4 min, pressing down with a spatula. Flip and cook for a further 3-4 min or until each side is lightly browned and crisp. Repeat this process with the remaining quesadillas. Serve the avo lime crema on the side. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle and taco seasoning!

Pro tip

When flipping, place your spatula at the open side of the tortilla, so the closed, folded, side remains on the pan when flipping.

Avocado crema is a decadent alternative to guacamole, and perfect for dipping!

Cooking Time: 30 min

Equipment Required: Blender

Cals 977 · Prot 23 · Carbs 132 · Fat 43

Dairy-Free

Ingredients

Number of people

Quesadilla

Sweet potatoes 400 Grams
Red onion 1 Piece
Garlic cloves 1 Piece
Black beans 240 Grams
Black pepper 1 Tsp
Salt 1 Tsp
Olive oil 1 Tbsp
Vegetable oil 1 Tbsp
Tomato paste 70 Grams
Taco seasoning 10 Grams
Chipotle powder 2 Grams
8'' tortilla wraps 4 Piece
Vegan mozzarella 75 Grams

Avo Lime Crema

Fresh coriander 15 Grams
Avocado 1 Piece
Lime 2 Piece
Soy cream 250 ML
Salt 0.5 Tsp

Avocado crema is a decadent alternative to guacamole, and perfect for dipping!

Cooking Time: 30 min

Equipment Required: Blender

Cals 977 · Prot 23 · Carbs 132 · Fat 43

Dairy-Free

Instructions

photo

1 Prep

Peel and chop the sweet potatoes into bite-size pieces. Peel and finely slice the red onion and garlic cloves. Drain and rinse the black beans. Chop the coriander leaves.

photo

2 Sweet potato mash

Add the sweet potatoes to a pan of boiling water with a generous pinch of salt. Cook over a medium heat for 12-14 min or until soft. Drain the sweet potatoes and return them to the pan with a generous drizzle of olive oil. Mash until smooth and season to taste.

photo

3 Black bean chilli

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the onion and fry with a pinch of salt for 5 min. Add the garlictaco seasoning (spicy!), a pinch of chipotle (spicy!) and stir for 1 min. Add the tomato paste and drained beans and cook for a final 2 min. Season and set aside.

photo

4 Avo lime crema

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add the lime juice and soy cream. Mash with a fork until smooth. Alternatively, use a food processor or blender to get it really smooth. Season with plenty of salt and garnish with coriander.

photo

5 Assemble quesadillas

Spread the sweet potato mash over one half of the tortilla. Top with the black bean chilli and a generous handful of vegan mozzarella. Fold the tortilla over into a half moon shape - this is your quesadilla. Repeat.

photo

6 Fry quesadillas

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the quesadillas and cook for 3-4 min, pressing down with a spatula. Flip and cook for a further 3-4 min or until each side is lightly browned and crisp. Repeat this process with the remaining quesadillas. Serve the avo lime crema on the side. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle and taco seasoning!

Pro tip

When flipping, place your spatula at the open side of the tortilla, so the closed, folded, side remains on the pan when flipping.

Ingredients

Number of people

Quesadilla

Sweet potatoes 400 Grams
Red onion 1 Piece
Garlic cloves 1 Piece
Black beans 240 Grams
Black pepper 1 Tsp
Salt 1 Tsp
Olive oil 1 Tbsp
Vegetable oil 1 Tbsp
Tomato paste 70 Grams
Taco seasoning 10 Grams
Chipotle powder 2 Grams
8'' tortilla wraps 4 Piece
Vegan mozzarella 75 Grams

Avo Lime Crema

Fresh coriander 15 Grams
Avocado 1 Piece
Lime 2 Piece
Soy cream 250 ML
Salt 0.5 Tsp
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