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Quesadillas: Sweet potato, Red Beans & Spinach

The ultimate dish: practical and simple, delicious, helps reduce food waste and best of all, there are pretty much no rules - you can freestyle it and make it yours.

Course Brunch, Main Course
Cuisine Mexican
Tags mexican, quesadillas, vegan, vegetarian
Prep time 20 minutes
Cook time 10 minutes
Servings 4
Author Silvia Cooks

Ingredients

  • 2 large sweet potatoes
  • 1 handful fresh spinach chopped roughly
  • 4 wholewheat, spelt or corn tortillas
  • grated cheese (optional)
  • 2 spring onions chopped finely

Beans

  • 500 gr red or black beans, cooked
  • 3 tbsp fresh cilantro, chopped
  • 1 tsp garlic powder

Avocado mash

  • 4 small avocados, mashed
  • 1 tbsp lime or lemon juice

Instructions

  1. Preheat the oven to 200ºC, or you could also use a large pan. Heat it up right before you cook the quesadillas, when you have the mise en place ready.

  2. We will make the quesadillas by parts. Firstly, peel and chop the sweet potatoes in small pieces. Boil in water or cook in the microwave, until they are tendre. Roughly mash it using a fork.

  3. Combine the beans, cilantro and garlic powder, mash them together with the same fork.

  4. Slice and scoop out the avocado flesh, mash it together with the juice.

  5. Prepare the cheese, spinach and spring onions and spread a layer of each ingredient on each tortilla. I like spread the sticky stuff on the tortilla first (bean mix, and guacamole), add a layer of sweet potato mash, then sprinkle some spinach, cheese and spring onions.

  6. Fold each tortilla in 2 (half moon shape) and bake for a few mins on each side, until golden on both. If frying on a pan, set it to medium heat and add a little olive oil first, cook on both sides too - make sure they don't burn!

Notes

  • Freestyle and make it yours: you don't necessarily have to use the ingredients mentioned here. Use any ingredients you have available to you or that you prefer!
  • Beans: whether you're boiling or buying them already cooked, make sure they're soft and well cooked. They are easier to mash and to digest!
  • Cheese: although a quesadilla without cheese is like a gazpacho without tomato... It really isn't. IF you go for vegan, simply pick your favourite melting vegan cheese or avoid adding any altogether.