Sweet potato & black bean quesadillas
Sweet potato, raw
300 g, peeled and cubed
Black beans in water
1 can(s), medium, drained
250 g, roughly chopped
Lime Juice, Fresh
1 tablespoon(s), roughly chopped
Half Fat Cheddar Cheese
75 g, grated
WW White Wraps
0% fat natural Greek yogurt
1 portion(s), to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sweet potato in a roasting tin and drizzle with the oil. Season and roast for 30 minutes until tender. Transfer to a bowl and set aside to cool.
- Mix the beans, tomatoes, lime juice, coriander and cheese into the cooled sweet potato.
- Put 1 wrap in a non-stick frying pan and top with half of the bean mixture, leaving a narrow border around the edge. Put another wrap on top, then press down gently. Cook over a medium heat, pressing on the quesadilla, for 3-4 minutes or until the underside is golden. Carefully flip the quesadilla with a spatula and cook until the underside is toasted and the cheese is melted. Remove from the pan and repeat with the rest of the filling and wraps. Cut into quarters.
- Combine the yogurt and lime zest in a bowl. Serve 2 quesadilla quarters per person with the salad, yogurt and lime wedges.