Sweet Potato & Black Bean Quesadilla

Ingredients

• 1 small sweet potato
• 2 tablespoons black beans (canned, rinsed, drained)
• 2 tablespoons cheddar cheese (grated)
• 1 small whole-wheat tortilla
• 1 teaspoon olive oil

Method

1. 01

   Peel and cube sweet potato, steam or microwave until very soft, then mash well.

2. 02

   Warm a non-stick pan over medium heat. Place one tortilla flat in the pan.

3. 03

   Spread mashed sweet potato over half the tortilla, scatter rinsed black beans on top, and add a sprinkle of cheddar cheese.

4. 04

   Fold the tortilla in half, press gently, and cook 2–3 minutes per side until golden and cheese is melted.

5. 05

   Cool completely, then slice into thin strips or small triangles before serving.

How to offer

Place cut strips flat on the high chair tray so baby can easily pick them up. Always supervise during feeding. Cut into thin finger-width strips suitable for a 9-month-old pincer-grasp stage. Offer one piece at a time.

Storage

Refrigerate in an airtight container for up to 2 days. Reheat in a dry pan or oven until warmed through. Not recommended to freeze.