In an attempt to hide some extra vegetables in my kids meals I made these super delicious sweet potato and bean quesadillas with lots of melted cheese. I added jalapenos and chopped chilli for the adults and they also work well with dairy free cheese.
They literally take a few minutes to prepare and are great served up with a healthy side salad including all the family faves, tomato, cucumber, lettuce and dressing.
Once all the ingredients are packed into the slow cooker these are so quick to put together quickly at meal times and are great for busy families.
3 chopped cloves of garlic
1 finely chopped onion
A bag of frozen sweet potato or two large diced up small
1 can of pinto beans
Salt & pepper
Cheddar cheese or dairy free cheese
Coriander, chilli, jalepenos etc. for toppings
Add the garlic, onion, sweet potato, beans, cumin and S&P to the slow cooker, cook on low for several hours or until sweet potato is soft enough to mash.
Heat up a large flat frying pan or I personally use my electric pancake maker. It’s so easy to use. Place one tortilla wrap in the pan or pancake maker, sprinkle with cheese and add a few spoons of the cooked sweet potato mix.
Mash the sweet potato and beans onto the tortilla, add grated cheese and another tortilla on top like a giant tortilla sandwich and leave to cook for a few minutes until the cheese has melted. Flip over for a quick browning on the other side.
Serve and slice with a pizza cutter into quarters. Serve with salad.