Ingredients
- 1 sweet potato, peeled and cut into 1–2cm dice (500 g)
- 1 pointed red pepper, cut into 1–2cm dice
- 1/2 cup fresh or frozen corn kernels (75 g)
- 1–2 fresh chillies, deseeded and finely chopped
- 1 medium red onion, peeled and finely diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika (sweet)
- generous pinch of smoked paprika (1/8 teaspoon)
- salt and pepper
- 2 tablespoons olive oil, plus more to coat tortillas
- 1 x 400 g can black beans, rinsed and drained
- 6 large whole wheat flour tortillas
- 200 g cheddar cheese, grated (or more)
- large handful of coriander leaves
Instructions
- Preheat the oven to 375°F/190°C (170°C fan-assisted) and line a baking sheet with parchment paper .
- In a large bowl, add the olive oil and spices, followed by the sweet potato, red pepper, corn, onion, chilli, salt and pepper. Toss well until evenly coated. Transfer to prepared baking sheet and spread in even layer.
- Roast the vegetables in the oven for about 30-35 minutes, or until tender, tossing once halfway through..
- Remove from the oven, transfer back to the large bowl, And gently stir in the black beans to combine.
- Heat a large non-stick skillet over medium to medium high heat. Brush each tortilla on one side with a little oil and place in the skillet, oil-side down.
- Sprinkle some cheese over one half, then the vegetable mixture (a few heaping tablespoons of filling), then a few coriander leaves.
- Fold the other half of the tortilla over to make a half moon, gently pressing down with a spatula to flatten it slightly.
- Cook for a couple of minutes, until the underside of the tortilla is crisp and lightly golden brown Carefully turn it over and cook the other side until crisp and golden (use a spatula to lift it up and take a peek to see when it’s ready to flip).
- Keep warm in the oven while you cook the remaining quesadillas. Cut each one in half or thirds to serve. Top with your favorite salsa, quacamole and/or sour cream. Enjoy!
Nutrition
Notes
- Alternatively use a large baking dish / roasting pan to roast the vegetables.
- The oven heat from roasting the vegetables, should be warm enough to keep the tortillás warm while you prepare the batch. Otherwise, simply reduce the heat to approximately 130°C to keep them warm.
- I make 6 quesadillas with this recipe, however you could also make 4 large ones by packing them with more filling.