Sweet potato & smoked bean quesadilla


  • 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


  • Chopping board
  • Knife
  • Large frying pan
  • Spoons for measuring
  • Fork
  • Palette knife or turner for flipping


  • 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.