Lighter nachos
Slash the fat of this Mexican sharing platter with some simple swaps. Our tortilla chips are topped with beans and salsa
Sweet potato, peanut butter & chilli quesadillas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 medium sweet potatoespeeled and thinly sliced
- 1 tbsp smoked paprika
- 3 tbsp olive oilplus extra for brushing
- 1 extra large ripe avocado
- ½ limezested and juiced, plus wedges to serve
- 2 tbsp crunchy peanut butter
- 4 small flour tortillas
- sriracha chilli sauceto taste
- ½ small pack coriandertorn
Nutrition: per serving
- kcal947
- fat51g
- saturates10g
- carbs96g
- sugars30g
- fibre18g
- protein17g
- salt1.7g
Method
step 1
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.
step 2
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.
step 3
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.
