Name: Sweet Potato Black Bean Quesadillas
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 3 small sweet potatoes ((about 6 ounces) peeling is optional); 1 tbsp chili powder; 1 tbsp ground cinnamon ((more or less to suit your personal taste)); 1 tsp cumin; 1 tsp smoked paprika; 0.5 tsp kosher salt (divided); 0.5 tsp chipotle powder; 2 tsp extra virgin olive oil; 1 medium yellow onion (diced); 1 large green bell pepper (cored and diced); 2 cloves minced garlic; 1 can reduced sodium black beans ((15 ounces) rinsed and drained); 6 medium whole wheat flour tortillas; 1.25 cups freshly grated vegan cheddar shreds; null null vegan sour cream; null null plain plant yogurt; null null diced avocado; null null salsa; null null chopped fresh cilantro; null null cooking spray

Instructions

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1

Cut [sweet potatoes] into 1-inch chunks. Place in a large saucepan, cover with water, and bring to a boil. Boil until fork-tender, about minutes (8). Drain, return to pot, and mash.
2

Stir in chili powder (1 tbsp), ground cinnamon (1 tbsp), cumin (1 tsp), smoked paprika (1 tsp), kosher salt (0.25 tsp), and chipotle powder (0.5 tsp). Set aside.
3

Heat extra virgin olive oil (2 tsp) in a large skillet. Sauté yellow onion (1 medium) and green bell pepper (1 large) for 3 minutes. Add minced garlic (2 cloves) and remaining kosher salt (0.25 tsp). Sauté for 5 minutes until onions are translucent.
4

Combine the sautéed vegetables with the mashed [sweet potatoes]. Stir in reduced sodium black beans (1 can) until evenly distributed.
5

Heat a large skillet over medium heat, lightly coat with [cooking spray]. Place a single [medium whole wheat flour tortilla] in the skillet. Spoon a heaping filling (0.5 cup) onto half of the tortilla and sprinkle with freshly grated vegan cheddar shreds (3 tbsp). Fold the empty half over.
6

Cook for 1-2 minutes until the bottom is browned and slightly crispy. Flip and brown the other side. Serve immediately with any desired toppings.