Sweet potato quesadilla with black beans and harissa
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
331 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Vegetarian, Vegan
Sweet potato quesadilla with black beans and harissa
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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
- 1 onion diced
- 1 ½ tbs olive oil
- ¾ cup black beans if tinned, cooked, drained
- 2 sweet potato grated or left over backed sweet potato, roughly 350g
- 1 ½ tsp smoked paprika
- 1 ½ tsp cumin ground
- 1 tsp ground coriander
- 1 tsp harissa paste
- ⅓ cup Coriander cilantro, leaves and stalks chopped
- ½ tsp salt
- 4 tortilla large or 6 medium size
TO SERVE:
- lime wedges
- cashew cream lime flavored
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
(17%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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