Cheesy Bean Quesadillas
with Sweet Potato Wedges and Balsamic Rocket Salad
Our Cheesy Bean Quesadillas are a delicious veggie option that make it easy to eat more veg in your diet and try something new!
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
1
Cajun Blackening
(Contains Mustard)
10
Vegetable Stock Paste
(Contains Celery)
150
Sweetcorn
60
Mature Cheddar Cheese
(Contains Milk)
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 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop them onto a large 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, 25-35 mins. Turn halfway through.
Pop the kidney beans and their water into a saucepan, then crush them using a potato masher or the back of a fork. Stir in the Cajun blackening and veg stock paste.
Pop the pan on medium-high heat and cook, stirring, until thickened, 6-8 mins. Taste and season with salt and pepper if needed.
Meanwhile, drain and rinse the sweetcorn. Grate the cheese.
When the beans are cooked and thickened, stir in the sweetcorn.
Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the bean filling onto one half of each one. Top with the cheese.
Fold the other side over to make a semi-circle. Press down to keep together.
Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.
When the wedges and quesadillas are nearly cooked, pop the rocket into a small bowl.
Drizzle with a little olive oil and toss to coat.
Share the quesadillas and wedges between your plates.
Serve the rocket alongside drizzled with the balsamic glaze. Add a dollop of soured cream for dipping.
Enjoy!
