Sweet potato, peanut butter & chilli quesadillas

Sweet potato, peanut butter & chilli quesadillas

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(5 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 2

Crisp tortillas, soft smoky roasted veg and crunchy nuts give this simple vegan meal lots of texture. An easy iron rich supper that's full of flavour

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal947
  • fat51g
  • saturates10g
  • carbs96g
  • sugars30g
  • fibre18g
  • protein17g
  • salt1.7g
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Ingredients

  • 3 medium sweet potatoes peeled and thinly sliced
    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 smoked paprika
  • 3 tbsp olive oil, plus extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

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

  • 1 extra large ripe avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ lime, zested and juiced, plus wedges to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp crunchy peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 4 small flour tortillas
  • sriracha chilli sauce, to taste
  • ½ small pack coriander, torn

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.

  2. Stone, peel and chop the avocado, tip into a bowl with the lime juice and zest, and season generously. Mash together with a fork and set aside. In a small bowl, combine the peanut butter and remaining olive oil. Set aside.

  3. Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the coriander. Top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.

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Comments, questions and tips

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jenniflur
16th Mar, 2017
3.8
My family enjoyed these although they were more like a desert they were very sweet. No point in slicing and roasting the sweet potato, I had to double the recipe so they took ages to cook. Next time ill cook them whole and scoop out the flesh. Kids ate leftover cold the next day too!
slingram92
15th Apr, 2017
How can sweet potato, in a wrap with a tbsp. of peanut butter possibly be almost 1000kcal and 50g fat!??!
LJBuzz
6th Apr, 2017
This recipe seems to be excessively high in calories and fat. Is this right?
goodfoodteam's picture
goodfoodteam
10th Apr, 2017
Thanks for your question - yes these figures are correct. If you're looking for healthier options, we have a number of healthy recipe collections. Take a look here: https://www.bbcgoodfood.com/recipes/category/healthy
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