The BBC Good Food logo
Sweet potato, peanut butter & chilli quesadillas

Sweet potato, peanut butter & chilli quesadillas

By
Rating: 4 out of 5.25 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal947
fat51g
saturates10g
carbs96g
sugars30g
fibre18g
protein17g
salt1.7g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.25 ratings
Advertisement
Advertisement
Advertisement

Sponsored content