Spicy Sweet Potato Quesadillas

Perfect for brunch or a light lunch - spicy sweet potato quesadillas.

These quesadillas are packed with flavour and healthy ingredients. Ok, there's a bit of cheese adding some extra calories to the party but they are still a really healthy and fabulously tasty treat. 

I tend to always have some curly, super-nutritious kale at home and while I never eat it in a salad, I add it to a lot of different types of dishes (Eat Your Greens).

I add kale to the vegetables I stir-fry for the quesadillas. You could use spinach or rocket (arugula) leaves instead but only add them once the pan is off the heat (see below). 

Once you have filled the tortillas and folded them over, you can either fry them in a lightly oiled frying pan (2 minutes on each side) or do what I do, cook them in the oven. Cooking in the oven is healthier, less messy and you can cook more at once.

Spicy Sweet Potato Quesadillas
Makes 10

  • 1 small red onion - halved, peeled and thinly sliced
  • 1 large red pepper (bell pepper), finely sliced
  • 1 small sweet potato (about 200g, 7oz), peeled and coarsely grated
  • 2 handfuls of kale (optional), shredded
  • 1 1/2 tablespoon olive oil
  • 1/2 teaspoon each of chilli powder, smoked paprika and salt
  • black pepper
  • 3 spring onions (scallions), finely sliced
  • large handful of fresh coriander (cilantro) - roughly chopped
  • 50g, 1 3/4oz, feta cheese - crumbled
  • 50g, 1 3/4oz, parmesan cheese - coarsely grated
  • 5 soft corn tortillas                                                               

  1. Preheat the oven to 200C, Fan 180C, 400F, gas mark 6. Add the olive oil to a large frying pan or wok over a medium-high heat. Add the sliced onion, red pepper, grated sweet potato and kale (if using) to the pan. Season with the chilli powder, smoked paprika, salt and some black pepper and stir-fry for 5 minutes.
  2. Place the stir-fried vegetables in a bowl and add the spring onion (scallions), coriander (cilantro), feta cheese and parmesan cheese. Stir everything together.
  3. Cover a large baking tray with parchment paper/baking paper. Place a tortilla on the tray and add 1/5 of the vegetable mixture to one half of the tortilla. Fold over the other half and press down with your hand. Repeat with the remaining tortillas and vegetable mix.
  4. Place the tray in the oven for five minutes, then take out the tray and turn over each quesadilla. Return the tray to the oven for a further 5 minutes. 
  5. Slice the spicy sweet potato quesadillas in half and serve with a salad.

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