Roast sweet potato and black bean quesadillas
These vegetarian sweet potato and black bean quesadillas are inspired by the flavours of Mexican cuisine. Each bite hums with the aroma of cumin, coriander, cheese and lime. Skip the side of greek yoghurt and opt for vegan cheese to make these vegan friendly.. If you're gluten free, simply substitute wheat tortillas with corn tortillas for an easy fix.
Mexican spiced black beans
- 1 onion ( (chopped))
- 2 tsp garlic ( (minced))
- 1 tin black beans ((400g))
- 1/2 tin crushed tomatoes ((200g))
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander seed
- 1/2 tsp chilli powder or cayenne pepper
Roasted sweet potato and black bean quesadillas
- 1 sweet potato (halved lengthways)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tbsp olive oil
- 1 spring onion (finely chopped)
- 1 green capsicum (finely diced)
- 1 cup grated cheese
- 200 grams corn kernels ((tinned or fresh))
- 1 packet wheat / corn tortillas ((12 pieces))
- 1 cup greek yoghurt ((optional topping))
- 1/2 bunch fresh coriander (chopped) ((optional topping))
- 1 avocado (seasoned and mashed with lime juice) ((optional topping))
- 1 lime juice ((optional topping))
- Tabasco / chilli sauce ((optional topping))
In a preheated 180 degree C / 350 degree F oven, roast a halved sweet potato that has been oiled, seasoned salt and pepper, and sprinkled with paprika and ground cumin. Roast for 45 minutes or until well softened.
Prepare the black beans. Cook onions and garlic in a greased saucepan on medium high heat. Add the drained beans and spices, 1/2 tin crushed tomatoes and 1/2 cup of water water. Bring the black beans to the boil and simmer for 20 - 30 minutes with the lid off until thickened. Stir regularly.
Prepare the quesadillas. Lay out half the tortillas on a clean surface. Mash roasted sweet potato and spread over tortillas. Dollop black beans over the sweet potato in an even layer. Sprinkle with spring onions, diced green capsicum and a layer of grated cheese. Add a squeeze of lime juice and a dash of Tabasco sauce (optional). Top with another tortilla and press down lightly.
Heat a fry pan to medium high heat. Add 1 tsp of oil and then toast your quesadilla one at a time until the the tortillas are golden and crisp and the cheese has melted.
Transfer quesadilla to a chopping board and cut into quarters. Serve roast sweet potato and black bean quesadilla topped with optional toppings.
Alternative fresh toppings include:
thinly sliced red onion, grated carrot, julienned cucumber, fresh coriander (cilantro), fresh chilli
