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. If you're used to the traditional version with cheese, this one uses baked and mashed sweet potatoes for a much better choice AND it helps everything stick together. After your sweet potato is cooked and mashed, start heating up your whole grain tortilla on a flat non-stick pan, no oil, while you 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