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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.