Cheesy Bean Quesadilla
with Sweet Potato Wedges & Balsamic Glazed Rocket Salad
This HelloFresh recipe of Cheesy Bean Quesadilla is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day?
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Sweet Potato
1
Red Kidney Beans
150
Sweetcorn
60
Monterey Jack Cheese
(Contains Milk)
20
Chipotle Paste
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
40
Wild Rocket
12
Balsamic Glaze
(Contains Sulphites)
75
Soured Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.
Drain and rinse the kidney beans in a sieve. Pop the beans into a large bowl and crush them with a potato masher or the back of a fork. Drain and rinse the sweetcorn and add into the bowl with the beans. Grate the Monterey Jack and pop it into the bowl along with the chipotle paste. Season to taste with salt and pepper and mix well until combined.
Lay the tortillas out on a board. Spread a little of the bean mix over half of each, leaving a small border round the edge, then fold the tortillas in half to make half moon shapes. Pop each quesadilla onto a baking tray, drizzle with oil and bake on the top shelf of your oven until golden and crisp and the cheese has melted, 10-12 mins.
Whilst the quesadillas and wedges bake, have a little tidy or put your feet up.
When the wedges and quesadillas are nearly cooked, pop the rocket into a small bowl and drizzle with a little olive oil. Mix well to dress.
Share the quesadillas and wedges between your plates. Share the rocket alongside and drizzle over the balsamic glaze. Dollop the soured cream on the side for dipping. Enjoy!
