Roasted Sweet Potato & Black bean



Heck, it’s now not regularly we chuck out a recipe and not using a trace of meat right here on the DGBMH HQ, however whilst we do, we do it massive.

Black beans and sweet potato are a wedding made in heaven. now not best due to the fact you’re essentially ingesting carbs with carbs, however the way they take on flavour and add this type of suitable texture to these quesadillas is nearly too much to bare sometimes.

And when cheese receives worried, due to the fact allow’s be actual a quesadilla ain’t a quesadillas if there’s not cheese, things just visit a whole new degree.
k, allow’s have a have a look at simply how easy these are to make.


Ingredients


  • 2 Large Sweet Potatoes, peeled and sliced into chunks
  • 4 White Flour Tortilla Wraps
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Cayenne Pepper (or to preference)
  • 1/2 can of Black Beans, rinsed
  • 2 Large handfuls of Cheddar
  • Juice from 1/2 a Lime
  • Salt & Black Pepper, to taste
  • Olive Oil (see note A)


Extras 'n' optionals:


  • Avocado
  • Jalapeno
  • Fresh Coriander
  • Extra Limes
  • Sour Cream
  • Salsa
  • Guac


Method


  • Preheat oven to 200c (390f). 


  • Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 25-30mins or until softened with a caramelized outing.


  • When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Don't mash it into oblivion, you want to keep some of the crispy parts of the potato. Place to one side.
  • ......
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