Tag Archives: quick recipes

Cheesy Sweet Potato & Bean Quesadilla

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.

Ingredients

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

Cumin seeds

Salt & pepper

Cheddar cheese or dairy free cheese

Coriander, chilli, jalepenos etc. for toppings

Tortilla Wraps

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.

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Malaysian Prawn Soup

I love this recipe its one of my absolute faves! It is so super easy to make, you can follow the recipe below or click on the video link below to view it in video. The instructions are really simple and easy to follow.

Click the image for the full recipe video. 🙂

Ingredients

1 medium bowl of small prawns (about 300-400g) Tofu for a vegetarian substitute

4 noodle nests

1 can of coconut milk

1 liter of vegetable stock

2tbsp of coconut oil

small bowl of garnishings (chopped cucumber, spring onions, fresh chilli)

salt & pepper

1tsp of paprika

1tsp of ground cumin

1/2tsp of ground coriander

1/2tsp of tumeric

1tbsp of lemongrass puree

1 small piece of ginger

5 peeled shallots

5 cloves of garlic

5 fresh chillies of choice

1 red pepper chopped

1 head of broccoli chopped

Blend the chillies, garlic, shallots, ginger lemongrass and all spices in a small blender with a little water. Heat the coconut oil in a non stick pan and add the blended spice mix, brown lightly. Add the stock and vegetables and cook the vegetables on a medium simmer. Add in your prawns or tofu and stir through and cook through for a few minutes.

Add the coconut milk and cook through until dissolved. Serve on top of the cooked noodles and garnish with the chopped cucumber, spring onions and chillies.



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