Cheesy Sweet Potato and Chorizo Quesadillas
with Rocket Salad and Soured Cream
This Cheesy Sweet Potato and Chorizo Quesadillas is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
1
Sweet Potato
1
Medium Tomato
1
Black Beans
80
Mature Cheddar Cheese
(Contains Milk)
30
Tomato Puree
1
Mexican Style Spice Mix
10
Vegetable Stock Paste
(Contains Celery)
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
40
Wild Rocket
75
Soured Cream
(Contains Milk)
90
Diced Chorizo
Not included in your delivery
150
Water for the Beans
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 1cm chunks (no need to peel).
Pop the diced sweet potato 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 top shelf until tender and golden, 15-20 mins. Turn halfway through.
Meanwhile, cut the tomato into 1cm pieces.
Drain and rinse the black beans in a sieve, then pop half of them into a bowl and roughly mash with the back of a fork.
Grate the Cheddar.
Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry it until it starts to brown, 3-4 mins. Add a drizzle of oil to the pan and stir in the tomato puree and Mexican style spice mix and cook for 1 min.
Mix in the black beans (whole and mashed), veg stock paste and water for the beans (see pantry for amount), then season with salt and pepper.
Simmer, stirring occasionally, until all the liquid has evaporated, 8-10 mins. Taste and season again if needed, then remove from the heat.
Once cooked, mix the roasted sweet potatoes into the bean mixture.
Lay the tortillas onto a lightly oiled baking tray and spoon the bean mixture onto one half of each one. Top with the grated 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.
While the quesadillas bake, add the tomatoes and olive oil for the dressing (see pantry for amount) to a medium bowl.
Season with salt and pepper, then mix well to combine.
Just before serving, add the rocket to the dressing and toss well to coat.
Once the quesadillas are cooked, transfer to your plates. Cut in half before serving if you'd like.
Serve with a dollop of soured cream on top and the salad alongside.
Enjoy!
