Cheesy Sweet Potato Quesadillas with Rocket Salad and Soured Cream
Crisp baked tortillas folded around roasted sweet potato, mashed black beans and cheddar, served with a tomato-rocket salad.
| prepPreheat oven to 220°C / 430°F (200°C fan / gas mark 7) | ||||||
| 1 sweet potato, chopped into 1 cm chunks | Roast sweet potato 220°C / 430°F, 15-20 min | Simmer 8-10 min, then mix in potato | Fill tortillas, add cheese, fold | Bake 220°C / 430°F, 8-12 min | Plate with salad & soured cream | |
| 1 tin black beans, drained & rinsed (half mashed) | Fry puree & spice 1 min | Add beans, stock paste & water | ||||
| 30 g tomato puree | ||||||
| 1 pack Mexican style spice mix | ||||||
| 10 g vegetable stock paste | ||||||
| 150 ml water (for the beans) | ||||||
| 1 drizzle oil (for the frying pan) | ||||||
| 80 g mature Cheddar, grated | ||||||
| 6 plain taco tortillas | ||||||
| 1 medium tomato, cut into 1 cm pieces | Toss tomato, oil & rocket | |||||
| 1 tbsp olive oil (for the dressing) | ||||||
| 40 g wild rocket | ||||||
| 75 g soured cream | ||||||
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