Black Bean and Sweet Potato Quesadillas

Black Bean and Sweet Potato Quesadillas

from forksoverknives.com
4 servings

Ingredients

  • 1 largesweet potato
  • 1 cupsalsa
  • 1 cupbrown rice, cooked
  • 1 cupfresh spinach
  • 8 ouncesvegetarian, no added oil, re-fried beans
  • 8 ouncesblack beans, drained and rinsed
  • ¼ teaspoononion powder
  • ¼ teaspoonchili powder
  • ¼ teaspooncumin
  • 1jalapeño pepper, diced (optional and hot)
  • 6whole-wheat tortillas

Directions

  1. 1

    Preheat oven to 375º F.  Prepare a sheet pan with parchment paper.

  2. 2

    An hour before you plan to eat, peel and quarter the sweet potatoes.

  3. 3

    Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.

  4. 4

    Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    Voila! Cut into desired number of sections. Serve topped with salsa.

  9. 9

    Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.