Sweet potato & shallot quesadillas

Sweet potato & shallot quesadillas

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(7 ratings)

Prep: 15 mins Cook: 20 mins


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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  • 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



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

  • 60g edam, coarsely grated


  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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Comments, questions and tips

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5th Jun, 2020
I thought this was okay. It was very sweet potatoey so I would potentially reduce the amount used. I split one portion between two people and we both ended up full so I would actually say that this can serve four. It also didn't feel very light, given I chose it from a list of light summer dishes. But I did really enjoy the cheesiness and although I had to use edamame beans instead of broad beans, they added a really lovely texture. I'll definitely try this again but maybe experimenting with different fillings - I really like the two tortilla sandwich format!
10th Jul, 2018
Fantastic meat free post-workout meal! The potato portion is wrong; just two small fist sized potatoes is more than enough. I added dried chilli flakes and served with sliced avocado, chopped coriander and a squeeze of lime. I think this would work fine with salad/spring onions if shallots were not available, and hulled soya/edamame beans if broad beans weren't available. Will definitely be making this again!
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