Sweet Potato and Black Bean Quesadillas

with Guacamole
Vegan
Guacamole is perfect for dipping these quesadillas in!
Cooking time: 30 min
Cals 835 · Prot 24 · Carbs 122 · Fat 30
Try Hello Chef Now
photo
Download PDF
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

Guacamole

Fresh coriander
15 Grams
Avocado
1 Piece
Lime
2 Piece
Salt
0.5 Tsp

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 Make 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 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 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 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.
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.

More recipes like this

Chicken and Potato Massaman Curry
with Jasmine Rice
Thai Yellow Curry Salmon
and Noodle Soup
Chicken Harissa Burgers
with Courgette Salad and Feta
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy