The combination of smoky beans and melted cheese between two crisp tortillas is so delicious – top them with coriander salsa and a dollop of sour cream, and they’re irresistible.
Black Bean and Sweet Potato Quesadillas with Coriander and Lime Salsa
- Under 30 minutes
- 4
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Ingredients
Quesadillas
- ¾ red onion (finely diced)
- 1 garlic clove (crushed)
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- Pinch of chilli flakes
- 1 medium orange sweet potato (grated)
- ¼ cup water
- 400g tin black beans (rinsed and drained)
- 1 cup frozen corn
- Olive oil
- Salt and pepper
Coriander and lime salsa
- 2 cups fresh coriander (roughly chopped)
- 3 Tbsp pumpkin seeds (toasted)
- ¼ red onion (finely diced)
- 3 Tbsp olive oil
- 2 limes (juice)
- Salt and pepper
Serve with
- 8 large flour tortillas
- 1 ½ cups cheddar cheese (grated)
- ⅓ cup (80g) sour cream
- 1 head petite cos (roughly chopped)
Method
- Heat a little olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened.
- Add the garlic, spices and grated sweet potato; cook for a few minutes until the sweet potato starts to soften.
- Add the black beans, frozen sweetcorn and water. Cook until the corn has defrosted, sweet potato has cooked through and all the water has evaporated; season with salt and pepper, then set aside to cool slightly.
- To make the salsa combine all the ingredients to a blender or food processor and blend until combined but not completely smooth.
- Add a small handful of cheese to the base of each tortilla, add ¼ of the black bean mixture, some more cheese, then another tortilla; press down to seal. Repeat with the remaining tortillas.
- Heat a large pan over medium heat (with no oil). Cook the quesadillas one at a time for a couple of minutes on each side until golden brown.
- To make the side salad, add the olive oil and apple cider vinegar to a salad bowl, add the cos and toss through the dressing; scatter over the avocado.
- Dollop some sour cream and salsa over the quesadillas and serve alongside the side salad.
Variations
Vegetables
- Swap out the cos for finely sliced red or white cabbage.
Protein
- Swap out the black beans for kidney beans.
Other
- Swap out the flour tortillas for corn tortillas.
- Add some jalapenos or hot sauce.
