Look no further than these Sweet Potato and Black Bean Quesadilla for your mid-week meal. These vegetarian quesadillas are packed with fresh vegetables and cheese. They are so easy to make but most importantly taste absolutely delicious!
There are so many reasons why I love this recipe and make it again and again!
I can really get my 5 a day in when I’m eating these especially when paired with my favourite Tropical Mango and Passionfruit Salsa . They are hearty and satisfying!
I’ve since discovered that grilling quesadillas takes the texture to another level! The tortilla are crunchy with that desirable grill mark finish!
You can easily make vegan sweet potato quesadillas by using vegan cheese or make gluten free sweet potato quesadillas by using corn tortillas.
Ingredients
Tortilla Wraps – medium to large wraps work best. We try to use wholemeal wraps wherever possible but you can use whichever wraps you can get hold of. Use corn tortillas for gluten-free sweet potato quesadilla.
Sweet Potato – either cook the sweet potato in the pan with a little olive oil, roast in the oven or place the cubes in the microwave with a little water sprinkled on a M/W safe dish.
Black beans – we have used black beans that are cooked in the Instant Pot. For How to cook Black Beans in Instant Pot instructions see Mango, Avocado and Black beans Salad with Lime Dressing . If black beans not available use red kidney beans.
Red Pepper – you can also use other coloured peppers if that’s what you have to hand
Spring onion and fresh baby spinach
Fresh Coriander leaves – use spinach as an alternative
Nacho/Taco seasoning or Mexican spice mix
Cheese – I have used cheddar
How to make grilled sweet potato quesadilla
These quesadilla are made in 2 stages. First we have to prep the filling, then assemble the quesadilla and grill.
Making the quesadilla filling
Making the filling is so easy, it just requires a little bit of preparation. I would recommend using a mandoline if you plan on making a big amount.
Combine all ingredients for the filling in a bowl
Cut sweet potato ready to cook
Mexican spice mix added
Assemble the quesadilla
There are two ways of assembling.
Either layer a tortilla, load with filling, add cheese and top with another.
Or, add filling to half a tortilla and fold like a calzone (like pictured below)
Other vegetarian Mexican recipes
- INSTANT POT MEXICAN RICE WITH COCONUT, CORIANDER AND LIME {VIDEO + STOVE TOP}
- Mexican Air Fryer Roasted Peanuts
- Fresas Con Crema
- Espresso Black Bean Taco
- Saffron and Cardamom Horchata
- Mango Pico de Gallo
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Black Bean and Sweet Potato Quesadilla
Equipment
- Chopping board
- Sharp knife
- Mandolin
- Oven/Microwave
- Skillet/electric grill
Ingredients
- 1 cup Black beans cooked
- 2 cup Sweet Potatoes washed and cubed
- 8 large Tortilla Wrap Wholemeal
- 1 cup Red bell pepper chopped
- ½ cup Spring onion chopped
- ½ cup Spinach chopped
- 1 tbsp. Green chilli optional
- 3 tbsp. Chopped coriander fresh
- 1 cup Cheese
- 1 tsp. Red chilli flakes optional
- Salt
- Pepper
- 2 tsp. Mexican spice mix or Taco/Nacho seasoning
- 2 tsp. Olive oil
Instructions
- Preheat the oven to gas mark 6-7.
- Place sweet potato on the baking tray and drizzle olive oil.
- Toss and cook in the oven for 20-25 minutes or until done but not mushy.
- Meanwhile, place all the other ingredients in a bowl and mix.
- Add cooked sweet potato and mix again.
- Once you are ready to prepare, heat griddle or large pan.
- Put one tortilla in a pan, sprinkle some cheese on it and layer 3-4 tbsp, beans and sweet potato mixture on top of it.
- Sprinkle some cheese on the vegetable and top with the second tortilla.
- Cook until golden on both sides and cheese has melted outside, it will take about 2-3 minutes.
- Cut each quesadilla into quarters and serve straight away with, salsa and guacamole on the side.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Black Bean and Sweet Potato Quesadilla
Equipment
- Chopping board
- Sharp knife
- Mandolin
- Oven/Microwave
- Skillet/electric grill
Ingredients
- 1 cup Black beans cooked
- 2 cup Sweet Potatoes washed and cubed
- 8 large Tortilla Wrap Wholemeal
- 1 cup Red bell pepper chopped
- ½ cup Spring onion chopped
- ½ cup Spinach chopped
- 1 tbsp. Green chilli optional
- 3 tbsp. Chopped coriander fresh
- 1 cup Cheese
- 1 tsp. Red chilli flakes optional
- Salt
- Pepper
- 2 tsp. Mexican spice mix or Taco/Nacho seasoning
- 2 tsp. Olive oil
Instructions
- Preheat the oven to gas mark 6-7.
- Place sweet potato on the baking tray and drizzle olive oil.
- Toss and cook in the oven for 20-25 minutes or until done but not mushy.
- Meanwhile, place all the other ingredients in a bowl and mix.
- Add cooked sweet potato and mix again.
- Once you are ready to prepare, heat griddle or large pan.
- Put one tortilla in a pan, sprinkle some cheese on it and layer 3-4 tbsp, beans and sweet potato mixture on top of it.
- Sprinkle some cheese on the vegetable and top with the second tortilla.
- Cook until golden on both sides and cheese has melted outside, it will take about 2-3 minutes.
- Cut each quesadilla into quarters and serve straight away with, salsa and guacamole on the side.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Nothing beats authentic homemade sweet Peshwari Naans, dripping with ghee, in the centre of a grand Indian feast! Follow this traditional peshwari naan recipe to achieve perfectly chewy and soft restaurant style Peshwari Naans that are dotted with charred airy pockets and bubbles.
I have also included an additional flavour combination, indulgent Peshwari Naan with Saffron and Rose for an exciting twist!
Indian Restaurant Style Peshwari Naan
There is nothing more satisfying than making your own homemade soft fluffy naan bread! If you’re putting in the time to make your perfect Indian curry, then investing a little effort in homemade naan rather than the shop-bought variety is so worth it. You do not even need special equipment.
You end up with indulgent peshwari naans that are pillow soft, with just the right amount of chewiness. This naan also has the characteristic “bubbles” on the surface of the naan. Store-bought naan tends to harden as it cools but these naans retain their texture.
I first discovered Peshwari Naan through our local Indian takeaway. So exotic right? I was pleasantly surprised to discover how brilliantly the sweet coconutty naan went with the curry.
What is Peshwari Naan?
Peshwari Naan, or Peshawari Naan, is a variation of naan bread which is a type of leavened bread that is traditionally cooked in a tandoor oven.
This particular variety is stuffed with a royal sweet coconut, sultana and nut filling. I lovingly called it the Fruit and Nut Naan when I was young.
The naan shape is either round or a teardrop shape.
These coconut filled naans are commonly found in British Indian Restaurants, or BIR, as a delicious sundry option to accompany a curry. You can also find Restaurant-style Garlic and Coriander Naan , which is probably one of the most popular versions of naan.
You can easily pick your naan of choice at Indian restaurants, with a few other options like chilli naans, cheese naans and keema naans are also available.
Peshwari Naans owe their name to the city of Peshawar, in Pakistan, where the naans have originated from.
Ingredients
For full ingredients list and amounts, please see the recipe card below
The naan dough:
- Strong white bread flour – we have made naans using both strong white flour and plain flour (all purpose flour).
- Instant dried yeast – also known as Fast action yeast. This is instant yeast required to prove the dough. Ensure your yeast is in date. I prefer to buy sachets.
- Baking powder
- Salt
- Sugar – we used regular granulated sugar but you can also use brown sugar or caster sugar.
- Ghee – you can either use ghee or melted unsalted butter. Ghee has a gorgeous aroma that is unsurpassed with Indian food
- Lukewarm milk – we used skimmed milk but you can use milk with any fat content
- Yogurt – we used natural yogurt. Ensure the yoghurt is not a low-fat variety as these tend to be more sour.
For the fruit and nut filling (Peshwari paste):
- Desiccated coconut
- Sultanas – you can use a mixture of sultanas
- Nuts (nuts are called dry fruits in India). You can use almonds, pistachios, and cashew. You can use almond flour in place instead of whole nuts.
For the finishing touches:
- Fresh chopped coriander
- Almond Slivers
- More ghee!
- Optional – sesame seeds
What to serve with Peshwari Naan
Peshwari Naan goes wonderfully with a wide range of Indian curries. The curries should ideally have a gravy so that the naan can mop it all up! I’ve always felt that a a dry curry does not work as well with a naan! You’re best off going for round and soft Gujarati rotli in this case.
The mild sweetness of these naans and nutty filling make them an interesting combination for curries across the heat spectrum! Some love their sweet peshwari naan to accompany a strong hot curry such as Dhaba Style Dal Makhani or Marwari Dum Aloo because it cools it down.
Panch Phoran Paneer is another great option that uses the panch phoran spice.
I actually prefer sweet naan with milder yet rich curries that have a royal touch. Personally, I find that a sweet bread should enhance the dish it is eaten with rather than be used to tone it down!
I would recommend these naans to be served with a vegetable korma, dal maharani or a Niramish Paneer or Veg Paneer Makkhanwala
Kids might enjoy these naans with a side dish like mild Jersey Royal Potato Butter Masala
Of course, you can totally ignore what I just said and eat it HOWEVER you please!!!
Other types of naans you can try are Restaurant style Garlic and Coriander Naans or Cheese & Chilli Naans
Peshwari Naan with Saffron and Rose
I know you will be making these delicious naans time and time again, so why not consider make little tweaks?
You can vary them in two different ways, either make changes to the dough or changes to the peshwari filling. Or, you can do both!
I wanted to enhance the royal flavours in these naans as I was making them for a special occasion. I added saffron strands to the dough and rose petals in the coconut filling.
The dough takes on a mellow golden colour and when it cooks, you’re left with a sweet perfumed naan. You can see the saffron peeking through the finished naan. The dried rose petals imbued a light floral flavour which went so, so well with the coconut and sultana!
The results are subtle but so beautiful!
How can I get bubbly naan?
In order to achieve airy pockets on your naan that are beautifully charred and toasted, you need key ingredients and certain method points to follow.
Traditionally, naan is baked in a tandoor – a very hot clay oven. It is the heat that causes the naan to cook quickly and thus produces those desired bubbles/pockets of air, charred finish and soft fluffy texture.
To recreate this heat at home, use a tawa, griddle pan, skillet or large frying pan that is super hot. The pan should be so hot that you can just about see it smoking. This is what allows the naan to puff up and retain its pillow like softness. Naan that cooks slowly will be hard and chewy – not the effect we are going for here.
The pan must also be dry, no oil is added as the dough is to be baked rather than shallow-fried.
Yes, you can! The Instant Pot, or of course, any other electric cooker that has a “Yogurt” function can be used to prove bread dough. We first cut out a square bit of baking parchment paper that will sit inside our Instant Pot bowl. The paper should also cover the sides of the IP. Then brush a little oil/ghee/butter onto the paper. This will prevent the dough from sticking. Place the dough onto the baking paper and cover the IP bowl with a normal glass lid. Do not use the Instant Pot lid for this. Set the IP to Yogurt function for 30 minutes. This should be sufficient time to prove the dough as it mimics approx 60-90 mins proving time at regular temperatures.
As you are cooking each naan, place it either in a clean cloth or napkin. That way, the naans will stay warm but not go soggy. To store for later, they are then best placed in an airtight container once they are cooled.
To retain the naans soft texture, the naans are best placed in a heated oven. You can of course save time and reheat them in the microwave for 10-20 seconds. I would suggest sprinkling a few drops of water on the naan before any method of reheating.
How to make Homemade Peshwari Naan Step by Step
Homemade Peshwari naan is cooked in three steps. The first step is to knead a smooth dough and prove, next is to make the sweet filling and third to cook the naan.
Kneading and Proving dough
- In a large bowl add flour, salt, yeast, sugar and baking powder. Stir and combine well.
- Add yogurt (make sure the yogurt is at room temperature). Mix well.
- Now pour warm water (a little water at a time) into the flour and make a soft dough, dough consistency should be like bread dough. If you have sticky dough, add a little flour.
- Knead the dough for a couple of minutes
- You can also use a stand mixer for this.
- Leave it to rest in a well oiled bowl covered in a warm place. (we used instant pot to prove the dough)
- Once the you have risen dough, almost double in size, remove it on a lightly floured surface. You can keep the top of the dough covered with a damp tea towel if you wish
Second step – make the filling
- Meanwhile, make the stuffing, add all the nuts, coconut and sultanas in a food processor and grind till you get a coarse paste. Leave the filling aside in a small bowl.
Step three – assemble and cook the naan
- Once again knead the dough for a minute. Divide the dough into equal portions (around a tablespoon) and make a ball of dough.
- On a clean worktop or board sprinkle some dry plain flour, take one dough ball and roll into a small round or oval shapes using a rolling pin. You are aiming for thick circles.
- Place a small portion of the filling (1 tbsp. of filling) in the centre.
- Then seal the dough and make a ball. Dust the board again with the flour and roll stuffed ball into tear-shaped or round naan.
- Repeat with the remaining naans
- Heat the griddle or Tawa on high heat. I have used 28cm cast iron skillet.
- Placed rolled naan onto the heated griddle, in a few seconds, you will see some blisters and bubbles appearing on one side. Cook for 1-2 minutes.
- Flip the bread and bake for a further 1-2 minutes.
- Remove on to a plate, brush it with melted butter or ghee. Top with almond flakes and serve hot.
Saffron and Rose Peshwari Naan
I sprinkled a few strands of saffron in the dough and added some edible dried rose petals to the stuffing/filling. The taste was similar to Manda Roti .
Other Desiccated Coconut recipes
- Coconut and Cardamom Wholewheat Cookies
- Gujarati stuffed Okra/Bhindi
- Best Coconut Ladoo
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Peshwari Naan
Equipment
- Bowl/Stand mixer
- Instant pot
- Smooth work board
- Rolling Pin
- Food processor
- Skillet. Griddle, Tawa or frying pan
Ingredients
- 200 g Plain flour all purpose flour/maida
- 60 g Strong flour bread flour If you don’t have it use plain flour.
- 1 sachet Yeast 7g Instant dried active
- ¼ tsp. Baking powder
- ½ tsp. Salt
- 1 tsp. Sugar
- 60 ml Water lukewarm
- 60 ml Yogurt Plain natural at room temperature
Stuffing
- ⅓ cup Nuts almond,cashew and pistachio
- 3 tbsp. Sultana – yellow raisins
- ⅓ cup Desiccated coconut
- 1 tsp. Sugar or honey optional
Extra
- 2 tbsp. Ghee or unsalted butter melted
- Plain flour to dust
- 1 tbsp. Almond and Pistachio Slivers
Instructions
- In a big bowl add both flours, baking powder, yeast, sugar and salt.
- Now add yogurt and lukewarm water little by little into flour and make a soft and pliable dough, dough consistency should be like bread dough.
- Nice and very soft.
- Knead the dough for a couple of minutes, and leave it to rest in a well oiled bowl covered in a warm place.
- Or use an Instant pot (check above how to prove dough in the Instant Pot)
- Meanwhile, make the stuffing, add all the nuts, coconut and sultanas in a food processor and grind till you coarse powder. Leave it aside.
- Once the dough has risen, almost double in size once again knead for a minute.
- Divide the dough into equal portions and make round balls.
- On a clean worktop or board sprinkle some dry plain flour, take one dough ball and roll into a small round.
- Place 1 tbsp. nut mixture in the centre, spread then seal the dough and make a ball.
- Dust the board again with the flour and roll stuffed ball into tear-shaped naan.
- Heat the griddle or Tawa ( I used cast iron skillet ) on high heat. Do not add oil, butter or ghee.
- Placed rolled naan onto the heated griddle, in a few seconds, you will see naan fluffs up.
- As soon as you see dark blisters, flip the naan and cook on the other side.
- Remove and brush it up with melted ghee, garnish it with the almond and pistachio slivers and serve hot.
- Repeat the same process with the remaining dough. Keep cooked naan covered in a clean kitchen napkin to keep warm.
- Enjoy!
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in August 2016.
