Sweet potato and spinach quesadilla recipe
Have a healthy Mexican-inspired dinner with this healthy sweet potato and spinach quesadilla recipe. Sweet potatoes are mashed with coriander, spinach and spring onions for a healthy, veg-filled quesadilla - load them with a little bit of melting cheese and serve with crisp salad. See method
- 600g sweet potatoes, peeled and chopped
- 15g coriander, finely chopped and a few whole leaves to serve
- ½ lemon, zested and juiced
- 125g baby spinach
- 2 spring onions, finely sliced
- 8 wholemeal tortilla wraps
- 80g grated lighter Cheddar
- 250g bag sweet and crunchy salad
- 2 tsp extra virgin olive oil
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
of the reference intake
- Put the sweet potato chunks into a large pan of boiling salted water and cook for 10 mins until tender. Drain well, then tip back into the pan and mash with some seasoning, the chopped coriander, lemon zest and half of the juice.
- Pour a kettle of water over the spinach in a sieve in the sink to wilt it, leave to cool slightly, then squeeze any remaining liquid out and roughly chop. Stir the chopped spinach and spring onions into the sweet potato mash.
- Spoon the sweet potato filling over 4 tortillas, going all the way to the edges, smoothing it out with the back of a spoon. Scatter over the cheese, and top with the remaining 4 tortillas, pressing down firmly.
- Heat your largest frying pan over a medium-high heat and transfer one of the quesadillas to the pan. Dry fry for 2 mins until lightly golden and toasted, then flip and toast for another 2 mins on the other side until the cheese has melted and that side is golden too. Slide out the pan and cut into wedges. Repeat with the remaining quesadillas.
- Toss the salad with the olive oil and remaining lemon juice. Scatter the quesadillas with the coriander and serve with the salad.
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