Roasted Sweet Corn Soup with Sweet Potato and Black Bean "Quesadillas
Ingredients
For the Roasted Sweet Corn Soup
- 450g sweetcorn
- Juice from 1 lime
- 1-2 tbsp olive oil (or other oil)
- 3 garlic cloves, minced
- 1/2 tbsp chilli flakes
- 1/2 tbsp sea salt
- Pinch of black pepper
- 250ml oat cooking cream
- 100-150ml hot water with 1 vegetable stock cube
- Extra chilli flakes and chopped roasted nuts for topping
For the Sweet Potato and Black Bean "Quesadillas"
- 1 small sweet potato
- 1 package (220g) black beans
- 4 tbsp taco spice mix
- 1 red bell pepper
- 1/2 red onion, diced
- 2 large tortilla bread
- 1 large, ripe avocado
- Vegan cheese
Preparation
Begin by heating the oven to 215°C.
Place the sweet corn (frozen or fresh) in a baking tray. Add olive oil, minced garlic, chilli flakes, sea salt, and black pepper. Mix well. Roast in the oven for 15-20 minutes.
While the corn is roasting, boil the sweet potato until soft. Mash it with a little salt and vegan butter or oil. In a frying pan, sauté the diced onion, bell pepper, and black beans with taco spice mix until soft and flavorful.
Once the roasted corn is slightly cooled, transfer it to a high-speed food blender. Add oat cooking cream, vegetable broth, and lime juice. Blend until smooth.
Make the quesadillas by spreading mashed sweet potato on one half of each tortilla. Add the black bean mix, avocado slices, and vegan cheese. Fold the tortillas over to create a half-moon shape.
In a pan, fry the quesadillas in a little oil until golden brown on each side. Cut each quesadilla into two pieces, creating 4 portions.
Serve the roasted sweet corn soup topped with extra chilli flakes and chopped roasted nuts, alongside the sweet potato and black bean quesadillas.