Sweet Potato Quesadillas - Keto Vegan Recipe


(Per Serving) Calories 411  /   Carbs 59g  /   Protein 10g  /   Fat 15g
Crispy on the outside and gooey on the inside, these vegan quesadillas are perfect for a quick lunch or dinner (they’re ready in just ten minutes). Sweet potato, haricot beans and avocado combine with spices to create a Mexican meal to remember!
Serves 2
Prep Time 8 mins
Cook Time 10 mins
INGREDIENTS
1/2 tbsp Olive Oil
200g (7oz) Sweet Potato
(peeled and grated)
1 tbsp Maple Syrup
1tsp Smoked Chipotle Chilli Paste
1/2 Red Chilli (deseeded and finely chopped)
Pinch of Salt Pinch of Pepper 1/2 Tin (200g / 7oz)
(non-drained weight)
Harico Beans
(drained and rinsed)
1/2   Avocado (stoned, peeled and mashed)
1/2 Lime ( juiced)
2Corn Tortillas
HOW TO COOK IT
Add the olive oil to a deep frying pan and heat over a medium heat.
Add the sweet potato to the pan along with the maple syrup, smoked chipotle chilli paste, red chilli, salt and pepper. Mix it all together and cook for 4-5 minutes until the potato softens
Once softened, add to a large mixing bowl.
Drain the Harico beans, rinse them under the tap and add to the mixing bowl. Mash until they are mixed in with the sweet potato mixture.
Add the avocado to the mixture along with the lime juice and mash it all together one last time.
Heat a large frying pan over a medium heat. When hot, lay 1 tortilla flat into the pan. Spoon in half of the mixture and spread over half of the tortilla. Fold it over to create a sandwich.
Cook until the tortilla is golden brown. Flip it over and cook the other side.
Keep this tortilla warm while you prepare the other tortilla. Extra: This dish is excellent when served with a side salad
DIETICIAN’S NOTES
Haricot beans are a great source of folate, which helps to prevent tiredness and fatigue. Avocados and beans are rich in soluble fibre, which can help regulate cholesterol levels.


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