Sweet potato & smoked bean quesadilla
Ingredients
- 1 x medium Sweet Potato
- 1 x small Red Onion
- 1 x tin Beans (any of these will work – Cannellini, Butter, Red Kidney, Pinto or Black-Eyed), drained and rinsed
- 1 tablespoon Oil
- 1 heaped teaspoon Sweet Smoked Paprika
- Small pinch of Chilli Flakes
- Salt and Pepper
- 2 x Tortilla Wraps
Equipment
- Chopping board
- Knife
- Large frying pan
- Spoons for measuring
- Fork
- Palette knife or turner for flipping
Method
- Bake the sweet potato until tender; or microwave. Scoop out the flesh and crush with a fork.
- Heat the oil in the frying pan and cook the onions over a medium heat until softened. Add the beans, paprika and chilli. Fry, stirring occasionally, for 5 minutes.
- Now add the crushed sweet potato and season. Remove from the pan and set aside.
- Wipe out the pan. Place one of the wraps into the pan. Spread the sweet potato and bean mixture over the tortilla. Place the second wrap on top.
- Place the pan over a medium heat and cook for 2-3 minutes, then turn over until golden brown on each side.
Serving ideas
Serve with a Green Salad. You can also accompany with some Guacamole and Salsa.
