Black Bean and Sweet Potato Quesadillas
Who doesn't love quesadillas? Answer: nobody. But who loves the brick-in-your-stomach feeling after eating all that melted cheese? Nobody.
Enter: plant-based quesadillas. These are so delicious, you won't even miss the cheese, and you definitely won't miss the stomach ache! This recipe was inspired by Rip Esselstyn of the Engine 2 family.
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, or almond flour tortillas for grain-free option
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.