Monday nights mean Pilates for me. It takes place 2 minutes up the road from me in the village hall and I have surprised myself by how much I love it. Over the summer, I would go for a run to burn off some calories and use Pilates for toning and staying supple. As the nights and mornings have gotten darker, I have found myself only running at weekends but my Pilates class has stayed as my Monday night staple and I love how I feel relaxed yet completely refreshed and invigorated I feel after every class.
The only problem I have with it is that it takes place 7-8pm. I couldn’t eat before I go but when I get home I am usually so ravenous that I end up having something quick and easy for dinner, which doesn’t always equal healthy! Lately, I have been trying to do all the chopping and prep for dinner before my class so that I come home and finish off a light and healthy meal that won’t undo all of my good work. Case in point, these amazing quesadillas I made last night.
I always used to think of Mexican food as being heavy, rice and meat based dishes but after a bit of research and eating at Wahaca a few times I realised that you really can include anything! At Wahaca, I tried a delicious broad bean and feta quesadilla and as it isn’t the season for broad beans now, I decided to try substituting it for sweet potato.
Luckily, it worked perfectly and with all the other ingredients it tasted fresh, spicy and delicious. I also put together this super simple salsa (recipe at the bottom of the page) which adds some more freshness and a zing from the lime juice.
The amounts below make three generously stuffed quesadillas but you could get four if you prefer them a little thinner.
1 large or 2 small sweet potatoes, peeled and cubed
100g of feta, crumbled
1 spring onion, finely sliced
A pinch of chilli flakes
1 teaspoon of smoked paprika
Salt and pepper
Small handful of fresh coriander, roughly chopped
A couple of flour tortillas
How to make it
- Begin by boiling your sweet potatoes until soft, then roughly mash and set aside
- Combine your mash with the rest of the ingredients in a bowl
- Spread over one half of a tortilla and fry in a little oil until the tortilla has started to crisp up
- Then fold the tortilla over so you have something akin to a big pasty!
- Toast on both sides – I kept mine warm in an oven while I toasted the others
- Serve with salsa and enjoy!
Easy Peasy Salsa
Simply chop up 2 spring onions, 7 or 8 cherry tomatoes, 1 clove of garlic and some fresh coriander. Drizzle over some olive oil, salt, pepper, a pinch of chilli flakes and a squeeze of fresh lime. Mix well, have a taste then serve!