These Black Bean and Sweet Potato Quesadillas are delicious. nutritious, and perfect for quick weeknight dinners or lunches!
Ingredients
1 medium potato
Sweet potato
1 tsp
Olive Oil, Extra Virgin
1 small pepper(s)
Red bell pepper
(diced)
1 small pepper(s)
Orange bell pepper
(diced)
1/2 cup
Black beans, canned
(rinsed and drained)
1 tsp
Cumin
1 tsp
Chili powder
4 wrap
raw tortilla/wrap, live, super green
2 avocado(s)
Avocado
1 cup shredded
Cheddar cheese, reduced fat (18%)
(or dairy-free cheese of choice)
1 tbsp
Ghee
(for pan frying)
Instructions
Use a fork to poke several holes into the sweet potato and drizzle with olive oil. Bake sweet potato in oven until very tender, about 40 minutes.
Dice peppers removing the ribs and seeds. Add diced peppers to a large pan and cook until tender, about 5-7 minutes. Then add black beans, cumin, and chili and stir to combine, cooking for another 3 minutes. Pour into a bowl and set aside.
Lightly spread ghee over one side of a tortilla. On the other side spread about 3 tbsp of sweet potato over the tortilla. Next, mash half of one of the avocados over the sweet potato. Add about 1/4 cup of the veggie/bean filling over the top of the avocado. Finally, sprinkle a generous amount of cheese over top.
Place the butter side of the tortilla down on the warm pan and cook over medium heat until the tortilla is browned and the cheese is melted. Carefully fold the tortilla in half onto itself using the spatula.
Repeat steps 3 and 4 for the remaining tortillas. Slice and serve warm with your favorite toppings and enjoy!
Notes:
Suggested for Serving:
Fresh cilantro
Fresh lime juice
Salsa
Pico de Gallo
Plain Greek yogurt
Guacamole
Quick Tips:
To make vegan, use dairy-free cheese and fat for frying, such as a vegetable-based spray oil.
