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I go through massive phases of needing a Mexican pick-me-up dish with all those awesome flavours and spice combinations and not to mention filling and satisfying ingredients. I’ve always been a big fan of fajitas or a bean chilli as it’s a dish you can put together quickly and easily and it serves up nicely for everyone to enjoy! As a rule I would use a variety of beans or a meat-free substitute normally mince or steak strips which are both amazing but I fancied something different this time and I am a huge fan of sweet-potato and you really can do anything with them as they’re so versatile I eat them for breakfast, lunch, dinner and even use them in deserts… just yummy all round!
This dish is super easy to make, simply grate your sweet-potato (even better if you have a food processor with attachment) and sauté in a large pan with all your other ingredients and let it take on the flavours and then simply assemble the tortillas and bake, served with Mexican Cashew Cheese, guacamole and salsa is my favourite! To save on time you can prep the onions, peppers and grated sweet-potato in advance and store this in the fridge for a couple of days and again once the mixture is all cooked up, you could leave to cool and store in the fridge for up to three days and assemble and bake the quesadillas when you are ready to eat them.
I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in instagram or facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo
- Olive oil
- 1 onion, finely sliced
- 1 red bell pepper, finely sliced
- 2 garlic cloves, minced
- 2 large grated peeled sweet potatoes
- 1 can kidney beans or black beans, rinsed and drained
- 1 medium jalapeno pepper, sliced thinly
- Spices: 1tbsp chilli powder, 1tsp cumin powder, 1/4 tsp cayenne pepper, 1tsp salt and 1/2 tsp ground pepper or 2tbsp fajita seasoning mix
- salt and ground black pepper to taste
- fresh lime juice to taste
- 1 cup cheese (optional if not vegan)
- 6 tortillas (corn work best)
- Optional for serving: homemade Mexican cashew cheese, homemade salsa, homemade guacamole/avocado slices, thick Greek yogurt, extra jalapeno slices and a coriander garnish
- Preheat oven to 180C/350F/Gas Mark 4.
- In a large pan set over medium heat, sauté the onions and garlic in the oil until the onions are soft and translucent, about 3-5 minutes.
- Add the pepper, grated sweet potatoes and jalapeno with the spices, stir well and cook covered (creates moisture to prevent sticking) for about 10 minutes, stirring every few minutes. Once tender, add the beans, stir in well and the season with salt and pepper to taste.
- Remove the filling from the heat, and squeeze ½ a lime over the mixture, then taste and adjust with more lime and salt if necessary.
- To bake the quesadillas: On one half of the tortilla, spread a small thin layer of the filling and a layer of optional cheese on top, fold over the other half of the tortilla and repeat this process with remaining tortillas. Add an optional sprinkle of cheese to the top of the folded quesadillas. Bake in the oven for approx. 10-15 minutes, until the cheese is fully melted and quesadillas are hot and golden brown. (You may have excess sweet-potato filling which you can freeze for another day, store in the fridge for a couple of days or bake up some extra tortillas)
- Best served with optional sides as above and a salad garnish.
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