Quesadillas de patata dulce con judías negras y harissa

Ingredientes

• 1 onion (diced)
• 1 1/2 tbs olive oil
• 3/4 cup cooked black beans (drained (if tinned))
• 2 sweet potatoes (grated or left over backed sweet potato, roughly 350g)
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp harissa paste
• 1/3 cup coriander leaves and stalks chopped (cilantro)
• 1/2 tsp salt
• 4 large tortillas or 6 medium size tortillas
• lime wedges
• lime cashew cream

Preparación

1. 1

   Place a frying pan over a medium low heat and add 2 tsp olive oil. Add the onion and cook until golden.

2. 2

   Add the black beans to a bowl and lightly mash. Don't mash them to a pulp (otherwise your filling will take an unappealing orangey grey colour), just enough so some of the beans are broken. Add the onions to the bowl along with the spices, harissa and coriander.

3. 3

   Grate the sweet potato. A food processor is a great speedy way to do this quickly. Leftover baked sweet potato or mashed sweet potato is a great shortcut too. If you are using raw sweet potato add a further 2 tsp of olive oil to the pan and cook over a medium heat. Don't stir too frequently. You want the sweet potato to lightly caramelise a bit (adding flavour). Once cooked add to the black beans and onions. Stir until well combined.

4. 4

   Top 2 tortillas with half the filling each. Spread the filling to the edges and top with another tortilla, pressing down lightly so that the mixture helps the tortillas stick together.

5. 5

   Return the frying pan to a medium low heat, add a little olive oil and add one of the quesadillas. Cook until lightly golden before carefully flipping and cooking on the other side. Repeat with the second quesadilla.

6. 6

   Cut the quesadillas into quarters or however you like and serve with a wedge of lime, lime cashew cream and a light salad.