Black Bean and Sweet Potato Quesadillas
These quesadillas are a regular with the Engine 2 plant-strong Hall family. They are simple to make and very satisfying.
Source: Forks Over Knives
Makes 4 servings
Ingredients
- 1largesweet potato
- 1cupsalsa
- 1cupbrown rice, cooked
- 1cupfresh spinach
- 8ouncevegetarian, no added oil, re-fried beans
- 8ounceblack beans, drained and rinsed
- 1/4tsponion powder
- 1/4tspchili powder
- 1/4tspcumin
- 6whole-wheat tortillas
Directions
- Preheat oven to 375º F. Prepare a sheet pan with parchment paper.
- An hour before you plan to eat, peel and quarter the sweet potatoes.
- Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.
- Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.
- Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat. Add onion powder, chili powder and cumin to taste and stir.
- Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture. Add jalapeños if desired.
- Place another whole wheat tortilla on top. Press down on top tortilla with spatula with pan on medium heat for about 3 minutes. Flip with spatula and cook for another three minutes.
- Voila! Cut into desired number of sections. Serve topped with salsa.