Black Bean and Sweet Potato Quesadillas with Coriander and Lime Salsa

This Week

2 Dec - 8 Dec

Black Bean and Sweet Potato Quesadillas with Coriander and Lime Salsa

The combination of smoky beans and melted cheese between two crisp tortillas is so delicious – top them with coriander salsa and a dollop of sour cream, and they’re irresistible.

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Meal Prep Guide

Prepare the black bean, sweet potato filling (store in an airtight container in the fridge)

Ingredients

¾ red onion (finely diced)
1 garlic clove (crushed)
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
Pinch of chilli flakes
1 medium orange sweet potato (grated)
¼ cup water or stock
400g tin black beans (rinsed and drained)
1 cup frozen corn
Olive oil
Salt and pepper

Method

Heat a little olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened.
Add the garlic, spices and grated sweet potato; cook for a few minutes until the sweet potato starts to soften.
Add the black beans, frozen sweetcorn and water. Cook until the corn has defrosted, sweet potato has cooked through and all the water has evaporated; season with salt and pepper, then set aside to cool completely before popping into an airtight container.

Prepare the salsa (store in an airtight container in the fridge)

Ingredients

2 cups fresh coriander (roughly chopped)
3 Tbsp pumpkin seeds (toasted)
¼ red onion (finely diced)
3 Tbsp cup olive oil
2 limes (juice)
Salt and pepper

Method

Add all the ingredients into a blender or food processor, blend until combined but not completely smooth.

Tips

In this recipe we’ve used ¾ of the red onion in the filling and ¼ in the salsa. Finely chop the whole onion and then divide it.

Shortcuts

Instead of making the coriander and lime salsa, you can simply garnish with finely chopped coriander‍ and a squeeze of lime.
Serve the black bean and sweet potato mixture in taco’s or lettuce cups instead of making quesadillas.‍

Shortcuts

Vegetables

Swap out the cos for finely sliced red or white cabbage.

Protein

Swap out the black beans for kidney beans.

‍Other

Swap out the flour tortillas for corn tortillas.
Add some jalapenos or hot sauce.

Ingredients

Quesadillas

¾ red onion (finely diced)
1 garlic clove (crushed)
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
Pinch of chilli flakes
1 medium orange sweet potato (grated)
¼ cup water
400g tin black beans (rinsed and drained)
1 cup frozen corn
8 large flour tortillas
1 ½ cups cheddar cheese (grated)
Olive oil
Salt and pepper

Coriander and lime salsa

2 cups fresh coriander (roughly chopped)
3 Tbsp pumpkin seeds (toasted)
¼ red onion (finely diced)
3 Tbsp olive oil
2 limes (juice)
Salt and pepper

Serve with

1 head petite cos (roughly chopped)
⅓ cup (80g) sour cream
1 avocado (diced)

Method

Heat a little olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened.
Add the garlic, spices and grated sweet potato; cook for a few minutes until the sweet potato starts to soften.
Add the black beans, frozen sweetcorn and water. Cook until the corn has defrosted, sweet potato has cooked through and all the water has evaporated; season with salt and pepper, then set aside to cool slightly.
To make the salsa, combine all the ingredients to a blender or food processor and blend until combined but not completely smooth.
Add a small handful of cheese to the base of each tortilla, add 1/4 of the black bean mixture, some more cheese, then another tortilla; press down to seal. Repeat with the remaining tortillas.
Heat a large pan over medium heat (with no oil). Cook the quesadillas one at a time for a couple of minutes on each side until golden brown.
Serve quesadillas with a dollop of sour cream, fresh cos, avocado and a drizzle of salsa.