Roasted Sweet Potato and Black Bean Quesadillas
Black beans and sweet potato are a marriage made in heaven. Not only because you’re essentially eating carbs with carbs, but the way they take on flavor and add such a gorgeous texture to these quesadillas is almost too much to bare sometimes.
When Nafsika’s Garden Vegan cheese gets involved, because let’s be real a quesadilla ain’t a quesadillas if there’s not Nafsika’s Garden Vegan cheese, things just go to a whole new level.
2 Large Sweet Potatoes, peeled and sliced into chunks
4 White Tortilla Wraps
1 tsp Smoked Paprika
1 tsp Cumin
1/2 tsp Ground Coriander
1/4 tsp Cayenne Pepper (or to preference)
1/2 can of Black Beans, rinsed
2 Large handfuls of Nafsika’s Garden Vegan Cheddar
Juice from 1/2 a Lime
Salt & Black Pepper, to taste
Preheat oven to 400 F.
Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40 mins or until softened with a caramelized outing.
When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Place to one side.
Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle pan (see note B) oiled side face down, making sure the hob is turned off. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Nafsika’s Garden Vegan Cheese, a squeeze of Lime Juice and Seasoning if needed. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.
At this point turn the hob onto a medium heat and fry for around 6-8 mins on each side, or until griddle marks appear with a golden surrounding. If you tap on the Quesadillas it should sound slightly hollow and crunchy.
Serve with any additional toppings and sides (suggestions in ingredients).