Black Bean and Sweet Potato Quesadillas
They are simple to make and very satisfying.
Appetizer, Main Course
large sweet potato
no added oil, re-fried beans
drained and rinsed
diced (optional and HOT)
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.