SWEET POTATO, PEANUT BUTTER & CHILLI QUESADILLAS

Sweet potato, peanut butter & chilli quesadillas image

Crisp tortillas, soft smoky roasted veg and crunchy nuts give this simple vegan meal lots of texture. An easy iron rich supper that's full of flavour

Provided by Esther Clark

Time 1h

Number Of Ingredients 9

Ingredients

3 medium sweet potatoes peeled and thinly sliced
1 tbsp smoked paprika
3 tbsp olive oil , plus extra for brushing
1 extra large ripe avocado
½ lime , zested and juiced, plus wedges to serve
2 tbsp crunchy peanut butter
4 small flour tortillas
sriracha chilli sauce , to taste
½ small pack coriander , torn

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.
Stone, peel and chop the avocado, tip into a bowl with the lime juice and zest, and season generously. Mash together with a fork and set aside. In a small bowl, combine the peanut butter and remaining olive oil. Set aside.
Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the coriander. Top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.

Nutrition Facts : Calories 947 calories, Fat 51 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 30 grams sugar, Fiber 18 grams fiber, Protein 17 grams protein, Sodium 1.7 milligram of sodium