Courgette, green bean & feta salad
Layer up flavours and textures with barbecued marinated courgettes and feta, along with a hazelnut crumb. It's a lovely standalone summer salad or side dish
Sweet potato & pinto quesadillas
Serves 8
Easy
Prep:
Cook:
plus cooling
Keep a stash of these pinto bean and sweet potato quesadillas in the freezer for quick lunches or speedy after-school dinners. Simply pan-fry to heat through
Skip to ingredients
- 2 sweet potatoes(about 300g)
- 1 red onion
- small bunch of coriander
- 1 lime
- 1 tbsp chipotle paste
- 400g can pinto beans
- 200g feta
- 8 flour tortilla wraps
- vegetable oilfor frying
- soured cream, chilli sauce or guacamoleto serve (optional)
Nutrition: Per serving
- kcal318
- fat11g
- saturates5g
- carbs41g
- sugars10g
- fibre7g
- protein11g
- salt1.37g
Method
step 1
step 2
Scoop the potato flesh into a large bowl. Finely chop the onion and coriander, then juice the lime. Add the onion, coriander, lime juice, chipotle paste and some seasoning to the bowl and mix well.
step 3
Drain the beans and tip into the bowl, then crumble in the feta. Mix using a fork, roughly mashing some of the beans, but leaving some whole for a mix of textures.
step 4
Working with one wrap at a time, lay it out on a board and spread roughly an eighth of the sweet potato mixture evenly over half of the wrap. Fold in half to make a half-moon shape. Repeat with the remaining wraps and filling until everything is used up. To freeze, transfer the wraps to freezer bags, separated with baking parchment, and freeze for up to three months.
step 5
Heat a drizzle of oil in a frying pan over a low-medium heat and fry the quesadillas for 3-4 mins on each side (or 5-6 mins from frozen, covered with a lid) until crisp and hot through the centre. Serve with soured cream, chilli sauce or guacamole, if you like.
