You don't need cheese to devour a super yummy Black Bean Sweet Potato Quesadilla! This one's packed with so many super foods: sweet potatoes, black beans, chopped veggies, avocado and broccoli sprouts.
Here's my quickie version of a recipe I found on engine2diet.com. I left out the rice, but you won't miss it with this hardy quesadilla. I added chopped red onion, red pepper, cilantro and avocado.
I find quesadillas are a super easy meal. Most may be used to the traditional version with cheese, but this has a delicious twist. Enjoy this recipe that uses baked and mashed sweet potatoes. It's a much better, healthy choice and you don't lose out because it it flavorful and filling!
The sweet potatoes help everything stick together and you can't go wrong with adding this to your weekly meal plan!
After your sweet potato is cooked and mashed, start heating up your whole grain tortilla on a flat non-stick pan, no oil. Meanwhile, go ahead and chop the veggies and slightly mash the black beans.
Sweet potatoes are so versatile. Try a few more recipes:
Then start topping the tortilla. First with a slathering of sweet potatoes, then beans and topped with the chopped veggies, salsa, cilantro, and avocado.
Add a little more sweet potato to another tortilla and top. If you only want one, just fill each side of one tortilla, let it crisp up and brown a little and then fold in half.
For a crunchy bite, add a few broccoli sprouts. They are a super food addition to this easy supper meal.
I'd love to hear your feedback in the comments below for this Black Bean Sweet Potato Quesadilla recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking