Prep time: 20 minutes
Cooking time: 50 minutes
400g sweet potato
100g creamy feta cheese, cut into small cubes
400g can black beans, rinsed and drained
1 cup (100g) grated tasty cheese
10 tortillas (20cm diameter)
2 ripe tomatoes, finely diced
1/2 small red onion, finely chopped
2 tablespoons chopped coriander
Creamy grilled corn salsa
2 corn cobs
1/4 teaspoon cayenne pepper
(or to taste)
2 tablespoons lime juice
1/3 cup sour cream
1. Heat a char-grill pan over medium-high heat. Peel the sweet potato and cut crossways into 5mm slices. Brush or spray lightly with oil, and cook for about 7 minutes each side, until tender and lightly charred. Set aside to cool, then cut into small cubes.
2. While the char-grill is hot, prepare the corn for the salsa. Remove the husks from the corn and cook on the char-grill for 15-20 minutes. Turn occasionally, until evenly tender and browned. Use a small sharp knife to cut the kernels from the cobs. Mix with the cayenne, lime juice and sour cream. For the tomato salsa, combine all the ingredients in a small bowl, and season to taste.
3. Combine the diced sweet potato, feta, black beans and grated cheese in a bowl. Lay out 5 of the tortillas, and divide the mixture evenly over them. Heat a non-stick frying pan over medium heat. Lightly oil the pan, and carefully lift a tortilla into the pan. Cook for about 2 minutes, until lightly browned underneath.
4. Lay another tortilla on top, then place a plate over it and invert the pan so the quesadilla is on the plate. Lightly oil the pan again, and slide the quesadilla back in to cook the other side (it’s easier to do than you think!) Slide onto a board, and cut into wedges. Repeat with the remaining ingredients. Serve with the two salsas.
serve each quesadilla as it is cooked, or place the cooked ones
onto a wire rack while you cook the rest.