Wow, it’s been a while… summer stuff sorta takes over. Plus catering for a family’s tastebuds is different from just cooking for oneself. But hey. Sometimes you get the opportunity to mash up a new recipe and it tastes goooooood. Quesadillas are, to my mind anyway, a member of the fajita/taco family, with the tortillas fried on either side. Essentially a posh cheese toastie. Feel free to make your own tortillas if you want (Google has the answers), but in the UK bought ones are cheap enough and so much less hassle to perfect that I just opt for them. These are probably far from authentic Mexican (or even Tex-Mex), but very tasty. Feel free to adapt quantities, spices, or vegetables.
(note: I grated the sweet potato; if you have a food processor you might want to use that instead, as you can grate the sweet potato, cheese, and pulverise the beans)
1 medium red onion, diced
3 cloves garlic, diced
1 green bell pepper, diced
1 400g can kidney beans, drained (and pre-mashed in food processor if desired)
1 sweet potato, peeled and grated
1/2 tsp chilli flakes
1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
2 tbsp tomato purée
1 tbsp red wine vinegar
Good slug lemon or lime juice
Salt and pepper to taste
As much grated cheese as your heart desires
Optional: some pineapple pieces
- Soften the onion and garlic in a little oil. Add the pepper.
- Add the sweet potato and spices. Stir well to coat everything. Add the juice.
- Cook for 5-10 minutes until sweet potato loses its crunch. Turn heat down very low.
- Heat a little more oil in a pan, add 1 tortilla, top with veggie filling, then with cheese, then with pineapple if using, then add another tortilla as a lid.
- Heat for a few minutes on one side, then flip it over and heat on the other side. Then, enjoy!