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Sweet potato & shallot quesadillas

Vegetarian sweet potato & shallot quesadillas on a board

Sweet potato & shallot quesadillas

Name: Sweet potato & shallot quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 4 small or 2 large sweet potatoes; 1 tbsp olive oil; 4 banana shallots finely sliced into rounds; 200g frozen broad beans; 4 corn tortillas; 60g edam coarsely grated

Charlie Clapp

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.2 out of 5.13 ratingsRate

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Pack tortillas with fried banana shallots, sweet potato, broad beans and cheese, then toast for crisp golden brown quesadillas - ideal for veggie lunch or supper

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 small or 2 large sweet potatoes
1 tbsp olive oil
4 banana shallots

finely sliced into rounds
200g frozen broad beans
4 corn tortillas
60g edam

coarsely grated

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Nutrition: per serving

kcal669
fat17g
saturates6g
carbs94g
sugars28g
fibre20g
protein24g
salt1.1g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2016

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A star rating of 4.2 out of 5.13 ratings

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