Sweet potato, pea and cheese quesadillas

Sweet potato, pea and cheese quesadillas
  • Serves icon Serves 8 as a snack
  • Time icon Hands-on time 30 min

Whether it’s a veggie snack, starter or Friday night meal, these easy, cheesy quesadillas filled with sweet potato and avocado are sure to go down a treat.

We’ve got lots more quesadilla ideas too including a leftover chicken version and an easy, speedy number.

Nutrition: per serving

Calories
369kcals
Fat
16.1g (5.9g saturated)
Protein
10.6g
Carbohydrates
41.9g (5g sugars)
Fibre
7.1g
Salt
1.1g
Calories
369kcals
Fat
16.1g (5.9g saturated)
Protein
10.6g
Carbohydrates
41.9g (5g sugars)
Fibre
7.1g
Salt
1.1g

Ingredients

  • 300g sweet potatoes
  • 100g drained sweetcorn
  • 125g defrosted petits pois
  • 60g each grated cheddar and mozzarella
  • Large handful of chopped fresh coriander
  • 8 tortilla wraps
  • 2 stoned avocados
  • Juice of 1 lime,  plus extra to serve
  • 2 sliced spring onions

Method

  1. Microwave the sweet potatoes on high for 10-12 minutes until soft. Heat a large non-stick frying pan and fry the sweetcorn until lightly charred, then set aside in a bowl. When the potato is cool enough to handle, scoop out the flesh into a large mixing bowl and mix in the defrosted petits pois, grated cheddar and mozzarella and a large handful of chopped fresh coriander. Divide the mixture equally among 4 tortilla wraps, top with 4 more wraps, then press down to sandwich together.
  2. Heat the pan over a medium heat and cook the quesadillas, one at a time, for 3 minutes on each side until golden and the cheese has melted. Keep warm while you cook the rest.
  3. Mash the avocados with the  lime juice and serve alongside the quartered quesadillas, sprinkled with the charred corn, sliced spring onions and extra lime wedges for squeezing.

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