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Black Bean and Sweet Potato Quesadillas with Coriander and Lime Salsa

These vegetarian quesadillas are so delicious! The smokey, spiced filling is balanced out by the slight sweetness of the sweet potato which pairs perfectly with the melted cheese and fresh, tangy coriander and lime salsa.

Breakdown

Make the sweet potato, black bean filling.
Make the coriander and lime salsa.
Assemble the quesadillas.
Cook the quesadillas.
Prepare the side salad.
Serve up and enjoy!

Tips

In this recipe we’ve used ¾ of the red onion in the filling and ¼ in the salsa. Finely chop the whole onion and then divide it.

Shortcut‍

Instead of making the coriander and lime salsa garnish with some lime juice and finely chopped coriander.
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Serve the black bean and sweet potato mixture in taco's or lettuce tacos instead of making quesadillas.

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Meal prep guide - if you followed the meal prep guide you would have already prepared the salsa, and made the black bean, sweet potato filling.

This recipe serves four, if you’re cooking for two you can halve the recipe but to prevent food waste we recommend making the full amount and having the leftovers for lunch the next day (they are surprisingly delicious cold).

INGREDIENTS Ingredients

Quesadillas

¾ red onion (finely diced)
1 garlic clove (crushed)
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
Pinch of chilli flakes
1 medium orange sweet potato (grated)
¼ cup water or stock
400g tin black beans (rinsed and drained)
1 cup frozen corn
Olive oil
Salt and pepper

8 large flour tortillas
1 ½ cups cheddar cheese (grated)
Sour cream 125g

Coriander and lime salsa

2 cups fresh coriander (roughly chopped)
3 Tbsp pumpkin seeds (toasted)
¼ red onion (finely diced)
3 Tbsp cup olive oil
2 limes (juice)
Salt and pepper

Salad

1 head petite cos (roughly chopped)
1 avocado (cut into cubes)
1 Tbsp olive oil
1 Tbsp apple cider vinegar

Heat a little olive oil in a large pan over a medium heat.
Add the onion and cook for 5 minutes until softened.
Add the garlic, spices and grated sweet potato; cook for another few minutes until the sweet potato starts to soften.
Add the black beans, frozen sweetcorn and the water, cook for another few minutes until the sweet potato and corn has cooked through and all the water has evaporated. Season with salt and pepper and set aside to cool slightly.
To make the salsa simply combine all of the ingredients into a blender or food processor, blend until combined but not completely smooth.
Add a small handful of cheese to the base of each tortilla, add some of the sweet potato, black bean mixture (about 1 cup) and then another layer of cheese before adding the top tortilla, press down to seal.
Heat a large pan over a 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, simply add the olive oil and apple cider vinegar to a salad bowl and toss through the cos and the avocado.
Dollop some sour cream and salsa over the quesadillas and serve alongside the side salad.

TO SERVE

SERVE WITH

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.