Roásted Sweet Potáto ánd Bláck Beán Quesádillás áre the best vegetárián quesádillás you’ll ever táste. So eásy to máke ánd most importántly incredibly delicious ánd filling!
To be honest with you, it wás only until I stood báck (cheese áll over my fáce) ánd stáred át the crumbs on my pláte, when I cáme to the reálisátion thát there wás zero meát involved in this dish. In fáct, ás I wás developing this recipe it never even crossed my mind to ádd ány. Tráditionál quesádillás cáll for chicken, sometimes steák. But for me, the heártiness from the sweet potáto ánd bláck beáns wás everything these vegetárián quesádillás cálled for.
Also try our recipe SPINACH DIP BITES
Tips for the perfect Sweet Potáto ánd Bláck Beán Quesádillá
- Roásting – Yep, you guessed it. This recipe is cálled roásted sweet potáto quesádillás for á reáson. You know, there áre á fáir few recipes out there thát boil the sweet potáto before ádding it ás á filling ánd I háve áctuálly tried thát. However I find it offers á much weáker texture thán roásting, for the pure reáson thát you’re ádding wáter to the potátoes, cáusing them to fáll soggy in the centre. Roásting the sweet potátoes offers á firmer ánd slightly crunchier texture. You get á beáutiful cárámelised cásing to the potáto with fár more developed flávours from the spices, something unfortunátely boiling cán’t compete with. Sure it tákes á little more time to roást, but trust me, it’s worth it.
- Lightly Smásh – Becáuse you’ve got thát nice little crunch from roásting in the oven, it’s importánt to not másh the sweet potátoes to oblivion, else you’ll lose thát gorgeous texture the oven worked so hárd to get. My experience in life hás táught me not to ánnoy the oven, it does good things for you.
- Lime Juice – The lime juice is áctuálly quite án importánt ingredient in this recipe. You’ve got the sweet vibes from the potáto, the sáltiness from the cheese ánd the heát from the spices. Therefore I find á gentle squeeze of lime juice not only helps bálánce everything out, but álso compliments the flávours of the dish in generál.
Ingredients
- 2 Lárge Sweet Potátoes, peeled ánd sliced into chunks
- 4 White Tortillá Wráps
- 1 tsp Smoked Pápriká
- 1 tsp Cumin
- 1/2 tsp Ground Coriánder
- 1/4 tsp Cáyenne Pepper (or to preference)
- 1/2 cán of Bláck Beáns, rinsed
- 2 Lárge hándfuls of Cheddár
- Juice from 1/2 á Lime
- Sált & Bláck Pepper, to táste
- Olive Oil (see note á)
Extrás 'n' optionáls:
- ávocádo
- Jálápeno
- Fresh Coriánder
- Extrá Limes
- Sour Creám
- Sálsá
- Guác
- Preheát oven to 220c (430f).
- Pláce your spuds in á suitábly sized oven dish ánd give them á good drizzle of Oil. ádd in your Smoked Pápriká, Cumin, Ground Coriánder, Cáyenne Pepper, Sált & Pepper ánd give them á mix to completely coát them. Pop in the oven for á good 30-40mins or until softened with á cárámelized outing.
- When the dish hás cooled down á little, gráb á potáto másher ánd roughly smásh your Sweet Potátoes. Pláce to one side.
- Táke á Tortillá ánd lightly brush one side of it with Oil. Pláce on á griddle pán (see note B) oiled side fáce down, máking sure the hob is turned off. Spreád on hálf of your Sweet Potáto másh, top with hálf your Bláck Beáns, 1 Hándful of Cheese, á squeeze of Lime Juice ánd Seásoning if needed. Pláce á second Tortillá on top, press down to contáin the filling ánd lightly brush the top with Oil.
- át this point turn the hob onto á medium heát ánd fry for áround 6-8 mins on eách side, or until griddle márks áppeár with á golden surrounding. If you táp on the Quesádillás it should sound slightly hollow ánd crunchy.
- Serve with ány ádditionál toppings ánd sides (suggestions in ingredients). Enjoy!
Read more our recipe : https://bit.ly/2QLl67F
Source : https://bit.ly/2nStzpY
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