Sweet Potato and Black Bean Quesadillas

Name: Sweet Potato and Black Bean Quesadillas with Guacamole and Vegan Mozzarella
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sweet potatoes; 1 Piece of Red onion; 1 Piece of Garlic cloves; 240 Grams of Black beans; 1 Tsp of Black pepper; 1 Tsp of Salt; 1 Tbsp of Olive oil; 1 Tbsp of Vegetable oil; 70 Grams of Tomato paste; 10 Grams of Taco seasoning; 2 Grams of Chipotle powder; 4 Piece of 8'' tortilla wraps; 75 Grams of Vegan mozzarella; 15 Grams of Fresh coriander; 1 Piece of Avocado; 2 Piece of Lime; 1 Tsp of Salt

with Guacamole and Vegan Mozzarella

Guacamole is perfect for dipping these quesadillas in!

426 Reviews

Cals 986 · Prot 27 · Carbs 139 · Fat 29

Vegan

30 min

Guacamole is perfect for dipping these quesadillas in!

426 Reviews

Cals 986 · Prot 27 · Carbs 139 · Fat 29

Vegan

Ingredients

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 10*11*

4 Piece

Vegan mozzarella

75 Grams

Guacamole

Fresh coriander

15 Grams

Avocado

1 Piece

Lime

2 Piece

Salt

0.5 Tsp

Allergens

*10 Wheat, *11 Gluten

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4036 / 986
Fats (g)	28.7
of which saturated (g)	13.1
Carbohydrates (g)	139
of which sugars (g)	17.8
Fibers (g)	27.9
Proteins (g)	27.3
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Prep

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

2 Make mash

Add the sweet potatoes to a pan of boiling water with a generous pinch of salt.
Cook over 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 medium heat with a drizzle of oil.
Once hot, fry the onion 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.

4 Make guacamole

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

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.

6 Fry quesadillas

Heat a pan over medium heat with a drizzle of oil.
Once hot, fry the quesadillas 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 Sweet Potato and Black Bean Quesadillas with Guacamole on the side.