Black Bean and Sweet Potato Quesadilla
Black Bean and Sweet Potato Quesadilla
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
Tip:
- Also try this with black-eyed peas instead of the black beans or any other favorite beans.
Instructions
- Preheat oven to 375º F.
- 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.
- 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.
- Cut into desired number of sections.
- Serve topped with salsa.