Black Bean and Sweet Potato Quesadillas – Click SHOW MORE for the Full Recipe
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INGREDIENTS:
1 large sweet potato
1 cup brown rice, cooked
8 ounces vegetarian, no added oil, re-fried beans
1 cup of salsa
1 cup fresh spinach
8 ounces black beans, drained and rinsed
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon cumin
1 jalapeño pepper, diced (optional and HOT)
6-8 whole-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.
-In the meantime, prepare rice in a rice cooker or on stove top as directed.
-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.
Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.
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