Roasted Sweet Potato & Black Bean Quesadilla (Vegetarian)

Ingredients | Serves 4

Produce
  • 1 Avocado
  • 1/2 can Black beans
  • 1/2 tsp Coriander, Ground
  • 1 Coriander, Fresh
  • 1 Jalapeno
  • 1/2 Lime, Juice from
  • 1 Limes
  • 2 Sweet potatoes, Large
Condiments
  • 1 Salsa
Baking & Spices
  • 1/4 tsp Cayenne pepper
  • 1 tsp Paprika, Smoked
  • 1 Salt & black pepper
Oils & Vinegars
  • 1 Olive oil
Nuts & Seeds
  • 1 tsp Cumin
Bread & Baked Goods
  • 4 Tortilla wraps, Large White
Dairy
  • 2 Large handfulsCheddar
  • 1 Sour cream
Other
  • Guac

Directions:

  1. Preheat oven to 220c (430f).

  2. Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.

  3. When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Place to one side.
  4. Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle pan. Oiled side face down, making sure the hob is turned off. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Cheese, a squeeze of Lime Juice and Seasoning if needed. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.

  5. At this point turn the hob onto a medium heat and fry for around 6-8 mins on each side, or until griddle marks appear with a golden surrounding. If you tap on the Quesadillas it should sound slightly hollow and crunchy.

  6. Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!

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