Sweet Potato and Black Bean Quesadillas

So this isn’t technically a quesadilla since no queso is present; however, it resembles a quesadilla and it’s DELICIOUS! It’s also easy and can be customized (read why that’s important here ). Here’s the recipe, enjoy!

1 package of flour tortillas (I use Trader Joe’s flour tortillas)

1 can of black beans (I prefer cans with non-BPA lining such as Eden foods and some store brand organics)

1 large sweet potato

1/2 small onion (chopped)

2 tablespoons of olive oil

1 tablespoon of maple syrup

1 tablespoon of apple cider vinegar

1/2 teaspoon of garlic powder

1/2 teaspoon of paprika

Salt and Pepper to taste

Jarred salsa of choice

1/2 cup of frozen bell peppers (optional)

Guacamole of choice (optional)

1 cup spinach (optional)

Warm 1 tablespoon of olive oil in a large skillet on medium. Peel the skin off of the sweet potato, and cut the sweet potato into 1/2 inch-1 inch cubes. Place in skillet, stirring frequently, for about five minutes or until the sweet potatoes are semi tender (they don’t have to cook all the way through). Turn the skillet to low, and leave it on the eye for later in the recipe.

In a medium sized sauce pan, pour the black beans, onions, and sauteed sweet potatoes. Simmer on medium while adding the maple syrup, apple cider vinegar, garlic powder, paprika, salt, and pepper. Stir well and continue to simmer until potatoes are fully tender (but you don’t want them to get mushy). Add spinach if desired, allowing it to cook down completely. Turn off the heat when the sweet potatoes are tender and the spinach is fully cooked.

Place the skillet with the olive oil on medium-high heat, and add another tablespoon. On a plate, place sweet potato/black bean mixture onto half of a flour tortilla, and fold the other half over. Using a spatula, place the quesadilla into the oil. Cook for approximately 2 minutes on each side, or until each side is golden and crispy. Repeat until all mixture is used up (or save some for later).

After all quesadillas are made, saute frozen bell peppers to use as garnish if desired. Top the quesadillas with guacamole and salsa. This recipe should make 3-4 quesadillas.

Enjoy!!!

Wishing You Much Love and Veggieness,

Briana

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