Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and chop the sweet potatoes into bite-size pieces. Peel and finely slice the redonion and garliccloves. Drain and rinse the blackbeans. Chop the coriander leaves.
2 Make mash
Add the sweetpotatoes 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.
3 Make 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 garlic, taco seasoning(spicy!), a pinch of chipotle(spicy!) and stir for 1 min. Add the tomatopaste and drained beans and cook for a final 2 min. Season and set aside.
4 Make guacamole
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. 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.
5 Assemble quesadillas
Spread the sweetpotato mash over one half of the tortilla. Top with the blackbean chilli and a generous handful of veganmozzarella. Fold the tortilla over into a half moon shape - this is your quesadilla. Repeat.
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.
Tip!When flipping, place your spatula at the open side of the tortilla, so the closed, folded, side remains on the pan when flipping.