Sweet potato quesadilla with black beans and harissa

Name: Sweet potato quesadilla with black beans and harissa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 onion; 1 ½ tbs olive oil; ¾ cup cooked black beans (drained; 2 sweet potatoes; 1 ½ tsp smoked paprika; 1 ½ tsp ground cumin; 1 tsp ground coriander; 1 tsp harissa paste; ⅓ cup coriander leaves and stalks chopped; ½ tsp salt; 4 large tortillas or 6 medium size tortillas; Lime wedges; lime cashew cream

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 servings
Calories
331 kcal
Course
Main Course, Appetizer, Snacks
Cuisine
Vegetarian, Vegan

Sweet potato quesadilla with black beans and harissa

Omar Parker

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With black beans, smoked paprika and coriander and ground cumin, these vegan sweet potato quesadillas are hearty and packed full of flavour. Serve with a generous dollop of lime cashew cream and an extra squeeze of lime along with a side salad for a delicious weeknight dinner.

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Ingredients

Servings

1 onion diced
1 ½ tbs olive oil
¾ cup cooked black beans (drained if tinned)
2 sweet potatoes grated or left over backed sweet potato, roughly 350g
1 ½ tsp smoked paprika
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp harissa paste
⅓ cup coriander leaves and stalks chopped cilantro
½ tsp salt
4 large tortillas or 6 medium size tortillas

TO SERVE:

Lime wedges
lime cashew cream

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Instructions

Place a frying pan over a medium low heat and add 2 tsp olive oil. Add the onion and cook until golden.
Add the black beans to a bowl and lightly mash. Don't mash them to a pulp (otherwise your filling will take an unappealing orangey grey colour), just enough so some of the beans are broken. Add the onions to the bowl along with the spices, harissa and coriander.
Grate the sweet potato. A food processor is a great speedy way to do this quickly. Leftover baked sweet potato or mashed sweet potato is a great shortcut too. If you are using raw sweet potato add a further 2 tsp of olive oil to the pan and cook over a medium heat. Don't stir too frequently. You want the sweet potato to lightly caramelise a bit (adding flavour). Once cooked add to the black beans and onions. Stir until well combined.
Top 2 tortillas with half the filling each. Spread the filling to the edges and top with another tortilla, pressing down lightly so that the mixture helps the tortillas stick together.
Return the frying pan to a medium low heat, add a little olive oil and add one of the quesadillas. Cook until lightly golden before carefully flipping and cooking on the other side. Repeat with the second quesadilla.
Cut the quesadillas into quarters or however you like and serve with a wedge of lime, lime cashew cream and a light salad.

Nutrition Information

Show Details

Calories 331kcal (17%) Carbohydrates 49g (16%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 708mg (30%) Potassium 808mg (23%) Fiber 11g (44%) Sugar 8g (16%) Vitamin A 19360IU (387%) Vitamin C 9.7mg (11%) Calcium 83mg (8%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 331 kcal

% Daily Value*

Calories	331kcal	17%
Carbohydrates	49g	16%
Protein	9g	18%
Fat	11g	17%
Saturated Fat	1g	5%
Sodium	708mg	30%
Potassium	808mg	17%
Fiber	11g	44%
Sugar	8g	16%
Vitamin A	19360IU	387%
Vitamin C	9.7mg	11%
Calcium	83mg	8%
Iron	3.7mg	21%