Sweet potato and black bean quesadillas
Crisp folded tortillas with mashed sweet potato, black beans and Cheddar. Mash the filling enough to hold together without turning it into a smooth purée.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 500g sweet potatoes, peeled and cut into 2cm cubes
- 400g tin black beans, drained and rinsed (about 240g drained)
- 4 large flour tortillas, about 25cm diameter
- 120g Cheddar, grated
- 1 tsp ground cumin
- 2 tsp cooking oil, divided
Method
- Prepare the beans and equipment
Drain and rinse the black beans. Grate cheese and lay out the tortillas on a clean board. Use a broad spatula and a pan wide enough to turn folded tortillas without spilling their filling.
- Cook the filling
Cover sweet potato with water in a saucepan, bring to a boil and simmer for 12–15 minutes until tender. Add beans for the last 3 minutes to heat through. Drain very thoroughly.
- Mash and fill
Mash roughly with cumin, leaving some whole beans. Divide over half of each tortilla, scatter cheese on top and fold the empty half over. Keep filling in a thin even layer.
- Crisp in batches
Brush a large non-stick pan with a little of the oil and heat over medium-low heat. Cook two folded tortillas at a time for 3–4 minutes per side until crisp, the cheese has melted and the centre is steaming hot. Repeat with remaining oil and tortillas; keep the first batch hot.
- Cut and serve
Rest for 1 minute, then cut each folded tortilla into wedges. Serve one tortilla's wedges per person.
Make it work with what you have
- Drain the filling well so the tortillas crisp rather than turn soggy.
- Use tinned cooked black beans. The method does not cook dried beans safely.