Ok, to be fair I don’t know if you can actually call them quesadillas without the queso, but these babies are too good for me to care. They are a super satisfying and tasty lunch or dinner, taken to the next level with the help of smoky tomato dip and guacamole on the side. Protein rich beans smooshed with sweet potato, crisp broccoli and spice, cuddled up in a crisp shovels of tortilla. I’ve had them three times in a week, because the are so quick and satisfying.
Ready in half an hour
FOR THE QUESADILLAS
- Two large tortillas
- 1 large sweet potato
- A handful of broccoli florets
- 1 tin of black eyed beans
- 1 tbsp. tahini
- Dried or fresh chilli to taste ( I did 1/4 tsp. dried)
- 1/2 tsp. coriander
- Zest if half a lemon
- Vegan cheese if you life- totally not necessary
FOR THE SMOKY DIPPING SAUCE
- 1 tin of tomatoes
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- A splash of balsamic or red wine vinegar
- Guacamole or an avocado smashed up with lemon
- Start by cooking your sweet potato. For speed, you can chop your sweet potato into large chunks and chuck into a bowl. Cover with clingfilm. Microwave for 6 minutes on full power until tender. Alternatively, you can boil them until soft.
- Whilst you leave the potato to cool, make a start on your sauce by chucking the tomatoes and spices into a saucepan and simmering on a medium heat until thickened. It should be ready by the time you finish your quesadillas.
- When the potatoes are cool enough to handle, remove the skin and tip into a bowl. Drain the beans and add them too, along with the spices, lemon, tahini, and a pinch of salt and pepper. Mix together well, mashing the potato and some of the beans with the back of a fork as you go.
- Blanch your broccoli in boiling water for a minute or so, until al dente. Drain and add to the bean mixture. Fold in.
- Get your biggest frying pan hot on a medium-high heat. Spread half of the bean mixture onto each of the tortillas, sprinkle over cheese if using, then fold each tortilla in half. Place in your frying pan, cooking for around 4 minutes on each side until crisp on the outside and heated through.
- Cut each quesadilla into wedges and serve with the thickened tomato sauce, and guacamole if you like.
- Dip, munch, and enjoy.