Ingredients
- 3 tbsp any oil
- 1 small can sweetcorn
- 300 g roughly sweet potato cut into 1cm cubes
- 1 red pepper, again cut into 1cm cubes
- 100 ml water or veg stock
- ½ can refried beans
- 6 spring onions, finely chopped
- 3 pickled jalapeños, sliced
- 150 g Monterey Jack cheddar, finely grated
- 1 tsp dried oregano
- salt
- pepper
- 8 soft tortillas
Instructions
- Heat the oil in a large frying pan or wok.
- Add the sweetcorn and cook until it pops and has a really good colour.
- Next, add the potatoes and peppers, water or stock, cover and cook over a high heat until the potatoes are cooked; remove the lid, boil off all the moisture, and season well.
- Spread 4 of the tortillas with a spoon of refried beans.
- Spoon over the hot potato mixture evenly.
- Place on a few spring onions, jalapenos, cheese and a dusting of oregano.
- Place into a frying pan or quesadilla press.
- Top with a second tortilla and place the tortilla on a medium heat to start the cooking process.
- Cut a piece of baking parchment to fit snugly on the top tortilla.
- Gently heat a second frying pan and then place it on top of the baking parchment, so you cook from above and below. You can pop the pans into a hot oven to cook through if you want.
- You may need to reheat the top pan a couple of times to warm through thoroughly.
- Alternately you can cook in a quesadilla cooker.
- Lift the cooked quesadilla, cut and eat.
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Nutrition Facts
Sweet Potato Pepper & Sweetcorn Quesadilla
Amount per Serving
Calories
499
% Daily Value*
Fat
27
g
42
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
33
mg
11
%
Sodium
1000
mg
43
%
Potassium
475
mg
14
%
Carbohydrates
49
g
16
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
16
g
32
%
Vitamin A
11941
IU
239
%
Vitamin C
30
mg
36
%
Calcium
415
mg
42
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
