Black Bean Sweet Potato Quesadillas
- 38 min
- β β¬3.07
- 2 servings
- Easy
black beans, sweetcorn, and red sweet pepper: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
Peel the sweet potato and cut into 1 cm cubes
Peel the sweet potato and cut into 1 cm cubes. Steam with the tap water in a covered frying pan over medium heat for 10β12 minutes until tender; drain any excess liquid.
Cook
Dice the pepper
Dice the pepper; Heat the oil in the dry pan and cook the pepper for 4 minutes Add the black beans, sweetcorn, cumin and smoked paprika and cook for 3β4 minutes.
Bind the filling
Roughly mash the sweet potato and mix with the bean mixture, half the lime juice and the nutritional yeast. Leave some visible pieces.
Spread the filling over one half of each wholegrain tortilla
Spread the filling over one half of each wholegrain tortilla, leaving a 2 cm border. Fold over the empty half and press lightly; do not overfill.
Toast until crisp
Wipe the pan and heat it over medium heat without extra oil; Toast the quesadillas in batches for 3β4 minutes per side until golden and hot inside Cut into triangles.
Finish
Mix the lime dip
Stir the soy yogurt with the remaining lime juice until smooth. Serve the dip with the hot quesadilla triangles.
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