Sweet Potato and Black Bean Quesadillas

with Guacamole
Guacamole is perfect for dipping these quesadillas in!
1,052 Reviews
Cals 1002 · Prot 28 · Carbs 142 · Fat 38
Vegan
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30 min
Sweet Potato and Black Bean Quesadillas with Guacamole
Guacamole is perfect for dipping these quesadillas in!
1,052 Reviews
Cals 1002 · Prot 28 · Carbs 142 · Fat 38
Vegan
Try Hello Chef Now
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

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Make mash

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.
Make chilli

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 tomato paste and drained beans and cook for a final 2 min. Season and set aside.
Make guacamole

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.
Assemble quesadillas

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.
Fry quesadillas

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.
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