Sweet potato & black bean quesadillas
6
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Tortilla wraps are filled with a delicious mix of beans, sweet potato and cheese, then grilled in a pan.
Ingredients
Sweet potato, raw
300 g, peeled and cubed
Olive Oil
½ tablespoon(s)
Black beans in water
1 can(s), medium, drained
Cherry Tomatoes
250 g, roughly chopped
Lime Juice, Fresh
30 ml
Coriander, fresh
1 tablespoon(s), roughly chopped
Half fat Cheddar cheese
75 g, grated
Wholemeal tortilla wrap
4 medium
0% fat natural Greek yogurt
100 g
Lime
1 medium
Salad leaves
1 portion(s), to serve
Instructions
1
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.
2
Mix the beans, tomatoes, lime juice, coriander and cheese into the cooled sweet potato.
3
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.
4
Combine the yogurt and lime zest in a bowl. Serve 2 quesadilla quarters per person with the salad, yogurt and lime wedges.
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