Recipe

Bean & Pesto Quesadillas

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Bean & Pesto Quesadillas

Roasted sweet potato cubes with kidney beans and basil, lemon pesto, served in warm beetroot wraps.




Ingredients to serve 2

  • 300g x sweet potato cubes
  • ½ x onion – peel and chop finely
  • ½ tin x kidney beans – drain and rinse e
  • 3 tbsp x Pesto Princess Basil & Lemon Pesto
  • 4 x Beetroot & Vegetable Wraps
  • salt and pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 600g x sweet potato cubes
  • 1 x onion – peel and chop finely
  • 1 tin x kidney beans – drain and rinse e
  • 6 tbsp x Pesto Princess Basil & Lemon Pesto
  • 8 x Beetroot & Vegetable Wraps
  • salt and pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat oven at 180°C.

Step 2

Sweet Potatoes: Remove the sweet potato cubes from the bag and onto a lined baking tray and season with salt, pepper and olive oil. Roast for 30 minutes or until cooked through. Remove from the oven into a bowl and give it a rough mash.

Step 3

Ingredient Preparation: Prepare all ingredients as indicated above.

Step 4

Kidney Bean Mix: Heat a few glugs of olive oil in a large saucepan on medium-high heat, add the onion and cook until softened. Add the beans and a splash of water and simmer for 10 minutes. Season with salt and pepper to taste before adding the mashed sweet potatoes and HALF the pesto. Mix well and keep warm.

Step 5

Beetroot & Vegetable Quesadillas: Heat a large frying pan on medium to high heat. Divide the kidney bean mix between HALF of the wraps and spread evenly. On the other half of the wraps, divide the remainder of the pesto and spread evenly. Add a wrap topped with the bean mix to the pan and cover with the pesto wrap, toast for about 10-15 seconds on either side, carefully flip it over.

Step 6

Serve: Cut the wraps into wedges and serve warm.