Sweet potato & shallot quesadillas

Sweet potato & shallot quesadillas

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(1 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 2

Pack tortillas with fried banana shallots, sweet potato, broad beans and cheese, then toast for crisp golden brown quesadillas - ideal for lunch or supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal669
  • fat17g
  • saturates6g
  • carbs94g
  • sugars28g
  • fibre20g
  • protein24g
  • salt1.1g
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Ingredients

  • 4 small or 2 large sweet potatoes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 banana shallots, finely sliced into rounds
  • 200g frozen broad beans
  • 4 corn tortillas
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 60g Edam, coarsely grated

Method

  1. Prick the potatoes all over with a fork, then put in a microwaveable bowl, cover and microwave on high for 10 mins or until soft in the centre. Meanwhile, heat the oil in a frying pan over a medium heat, add the shallots and cook, stirring often, for 10 mins or until soft and beginning to brown. Remove and set aside.

  2. Cook the broad beans in a pan of boiling salted water for 3 mins, then drain and run under cold water. Pop half out of their pale thicker skins and leave the rest.

  3. To assemble, put a tortilla in the same frying pan you used for the shallots, over a medium heat. Scatter over a quarter of the cheese, then squeeze over half the potatoes, skin included, sprinkle over half the onions and broad beans, and finish with another quarter of the cheese. Season well, then put a second tortilla on top.

  4. Leave to cook and heat through for 2 mins, then flip over to cook the other side for another 2 mins. Tip out onto a board and repeat with the remaining ingredients. Slice and serve.

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