| Type | Per person |
|---|---|
| Energy | 515 kcal |
| Fat | 18 gr |
| of which saturated | 6 gr |
| Carbohydrates | 66 gr |
| of which sugars | 0 gr |
| Fibres | 7 gr |
| Protein | 21 gr |
| Salt | 0 gr |
Kale and sweet potato quesadilla
Lunch
Main course
Side dish
20 - 30 min
With seasonal products
175gr vegetables p.p.
Ingredients
| 400g sweet potato cubes |
| 3 tablespoons olive oil |
| 300g pre-cut kale |
| 1 teaspoon black pepper |
| 280g tortilla wraps |
| 5.5 slices 30+ cheese with less salt (grated) |
Preparation
- Put the sweet potato cubes in a pan filled with water and bring to the boil. Cook for about 8 minutes, or until the pieces are tender. Drain the sweet potato cubes and set aside.
- Heat the olive oil in the frying pan over medium-high heat. Cook the pre-cut kale for 5 to 10 minutes, or until the leaves have wilted and the water has evaporated. Then add the diced sweet potato and cook for another 2 minutes.
- Heat the tortilla wraps one at a time in the pan. Add half of the reduced-salt 30+ cheese and enough vegetable mixture to create an even layer. Spread with the rest of the 30+ cheese with less salt and another tortilla wrap. Press down with a spatula and cook for 2 minutes, or until the underside is golden brown. Then turn over and cook for another 2-5 minutes.
- When done, cut the quesadilla into quarters. Serve hot with your favourite sauce.
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Nutritional values
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