Hello #LoyalRoyals
For a few years running, cauliflower took the top spot for ‘ingredient of the year’. Mash, pizzas, rice, couscous… you name it, we were using cauliflower to make it. But, more recently, it’s the understated tin of black beans that’s having a turn in the spotlight.
When seasoned to perfection, even a meat-lover will devour these black bean quesadillas with gusto. Give them a try 🙂
With love from us all
HRH Kathleen
You will need
1 large sweet potato, scrubbed
1 onion, chopped
1 tin black beans, drained
½ jar Pesto Princess Basil & Chilli Pesto
8 tortillas
Lemon wedges and fresh green leaves (to serve)
Olive oil
Salt
Black pepper
How to
1. Roast your sweet potato at 180°C for 30 minutes or until cooked through. Give it a rough mash and season well.
2. Fry the onion in a little olive oil until soft. Add the black beans and a splash of water and simmer for 10 minutes. Season to taste.
3. Top a tortilla with 2–3 tablespoons of mashed sweet potato. Add a generous spoon of black beans on top and spread it all out. Next, add a few teaspoons of Pesto Princess Basil & Chilli Pesto and place another tortilla on top.
4. Heat a clean griddle pan and cook the quesadilla until the bottom looks golden brown. Carefully flip it over and cook for a few minutes on the other side.
Cut the cooked quesadilla into wedges and serve with extra pesto, lemon wedges and fresh leaves.
Serves 4.
Photography by Michelle Parkin.
Recipes and styling by Aletta Lintvelt.
Food Assistant: Andrea Maskew
