Sweet Potato & Black Bean Quesadillas
Ingredients
Roasted Spiced Sweet Potatoes
- 1 medium sweet potatoes cut into 1/2 inch cubes (approximately 1-2 cups)
- 1-2 tablespoons olive oil avocado oil or neutral oil of choice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt more to taste
Quick Seasoned Black Beans
- 1 15 oz can black beans drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- 1 clove garlic minced
- 1 teaspoon lime juice
Remaining quesadilla ingredients
- Monterrey jack cheese or your favorite dairy-free cheese shredded
- Gluten-free tortillas we used Siete Foods Almond Flour tortillas
Instructions
Roasted Spiced Sweet Potatoes
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add olive oil, cumin, chili powder and salt to a large bowl and mix to combine. Add cut sweet potatoes and toss to coat.
- Place sweet potatoes in a single layer on baking sheet, sprinkle with extra salt if desired, and bake for 25 minutes, or until tender and edges getting crispy. Set aside.
- Can be made ahead and stored in a sealed container in the refrigerator.
Quick Seasoned Black Beans
- In a small sauce pan add the black beans, lime juice, olive oil, garlic and spices. Mix together and heat for 3-5 minutes, until warm.
- Can be made ahead and stored in the refrigerator for several days and just heated up or added directly to the quesadilla.
Quesadillas
- Heat a large skillet with a little bit of oil over medium/ high heat. Add 1 tortilla. Heat for about 1 minute or until starting to cook/ bubble.
- Sprinkle with cheese, add a few spoonfuls of beans (or to taste) and spread evenly, add a handful or roasted sweet potatoes, sprinkle with a little more cheese.
- Add second tortilla, and lightly brush with oil. and cook 1-2 minutes or until bottom side crisp, cheese starts to melt and beans & sweet potatoes warm, if not already.
- Using a spatula and gently holding the top of the quesadilla, flip the quesadilla and cook the second side 1-2 minutes or until crisp and filling warm/ cheese melted.
- Serve as is, with pico de gallo, salsa, guacamole and/or avocado.