Smoky Sweet Potato Quesadillas

These cheesy tortilla wraps stuffed with smoky sweet potato are a brilliant midweek dinner. Sweet potato is also a great way to increase your veg intake as they count towards one of your 5 a day!

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Ingredients

sweet potato 3 (sliced)
plain tortilla wraps 4
grated cheddar cheese 100 g
paprika 2 tsp
vegetable oil 1 tbsp
cherry tomatoes 300 g (sliced)
cucumber ½ (sliced)
spring onions 3 (sliced)
mixed leaf salad 120 g
balsamic vinegar dash

Method

Preheat the oven to 220°C/200°C fan/gas mark 7.
Thinly slice the sweet potatoes (no need to peel) into fries. Drizzle with the vegetable oil and sprinkle with the paprika. Season with salt and pepper and toss well. Roast in the oven for 15 minutes, or until cooked through.
Meanwhile, slice the cherry tomatoes and cucumber. Thinly slice the spring onions. Grate the cheese (if not already grated).
To make the tomato salad, add the cherry tomatoes, cucumber and mixed salad leaves to a bowl. Season to taste with the balsamic vinegar, salt and pepper. Set aside.
Cook the tortillas: Working in batches, add each tortilla wrap to a frying pan on a medium heat. Sprinkle over some grated cheddar and spring onions. Cook for a few minutes or until the cheese starts to melt. Add a layer of sweet potato fries, then top with another tortilla, pressing down slightly. Carefully flip the tortilla and continue cooking for another minute. Transfer to a board and cut into wedges
Plate up the quesadilla wedges with the tomato and cucumber salad. Enjoy!

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Smoky Sweet Potato Quesadillas

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Ingredients

Method

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