Quesadillas are a favourite and can be enjoyed at breakfast, lunch or supper. For breakfast or brunch, I like to have them with spinach, tomatoes, tobasco and sometimes some vegan cheese.
This time however, we had them in the evening and made a mexican spread with all our favourites; refried beans (recipe coming soon), guacamole and salsa. As you can probably tell, leisurely evenings with hours to cook are the ones we like best, so even though these quesadillas can be done in a short space of time, we slowed the process down a bit by creating a sweet potato and spinach filling and made a few dishes to make a feast out of it. They are a delicious, comforting and healthy meal and we’re sure they’re great to have with friends for a supper party too.
For the quesadillas, you will need (serves two):
- 4 corn tortillas
- 1 sweet potato
- 1 medium-large red onion, finely chopped or finely sliced
- 4 large tomatoes, cut into quarters (you can use chopped it you prefer a runnier and more saucey consistency!)
- 3 cloves of garlic, crushed and cut into small pieces
- Half a chilli (we find green more aesthetically pleasing with this dish!)
- 1/2 tsp of paprika
- 1/4 tsp of chilli powder
- 1/4 tsp of cumin
- The juice of half a lime
- A handful of coriander, finely chopped
- 1 tbsp of coconut oil (any oil will do of course but we the taste of coconut oil complement
- Salt and pepper
- Half a small glass of water
- 3 large handfuls of fresh spinach
- Optional: Cheddar cheese (grated), feta cheese or a vegan alternative
First you want to cut your sweet potato into relatively small chunks and then par boil them in a sauce pan roughly for 8-10 minutes – (it may take even less time than this if your chunks are particularly small)!
Once soft to touch and so that they almost slip off a knife, remove from the heat and drain, then warm up a frying pan with the tablespoon of coconut oil. Once it has all melted, add your onion, garlic, chilli and potato and let the onions soften slightly and turn more translucent in colour.
Now tip in your quartered tomatoes and pour in a splash of the water to stop the mixture from drying out and burning. The water will also help the tomatoes reduce slightly so that eventually a sauce is created, which has been infused with the spices, veg and coconut oil.
After you have added the water, tip in the rest of your spices, the salt and pepper and let it cook for a few minutes. If you think it looks a little dry add a bit more water, and keep adding until it is at a consistency you like. We like a bit of sauce coating the potatoes but not too much so that it makes the quesadillas soggy!
Lower the heat slightly and throw in your chopped coriander, along with the juice of half a lime and your handfuls of spinach. Add a tiny bit more water and then leave the spinach to wilt whilst you warm up another medium sized frying pan.
Once hot, put one corn tortilla flat in the pan and allow to warm up slightly. Once it has done so add the potato and spinach mixture (and the cheese/vegan cheese on top of this if you are using any) to one half of the tortilla. Fold over the over half so you have a half moon shape and after 1 minute, flip it over so it heats up on the other side (also for 1 minutes) -this ensures that the corn is stuck on both sides to the potato. Keep doing this until all 4 are cooked with their filling inside! (If using a cheese of some sort, a good way to tell whether they are done is once the cheese has melted).
Your quesadillas should now be warm, cooked through and stuck together. Remove all pans from the heat, cut each quesadillas in half, plate up and serve!
We like ours with chunky guacamole (recipe here!), a spicy fresh tomato salsa and refried beans. Enjoy!