Sweet Potato, Black Bean + Spinach Quesadillas
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Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 large Ezekiel sprouted whole grain tortillas OR 16 small tortillas of choice
  • 2 Tbsp olive oil
  • 2 medium sweet potatoes, washed + diced
  • 1 can black beans, drained + rinsed
  • ½ yellow onion, diced
  • 4 cups fresh baby spinach
  • ½ cup chopped cilantro
  • about 4 cups shredded white cheddar cheese [or other cheese of choice]
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 tsp cumin
  • avocado, fresh salsa and hot sauce, optional for serving
Instructions
  1. Preheat oven to 350 degrees.
  2. Add diced sweet potatoes to a parchment paper lined baking sheet and drizzle with 1 Tbsp olive oil and a sprinkle of sea salt and black pepper.
  3. Using hands, make sure all the sweet potatoes are covered in oil and evenly distributed on baking sheet, avoiding a lot of overlap.
  4. Bake for 30 minutes or until potatoes are tender, flipping once throughout.
  5. Meanwhile add 1 Tbsp olive oil to large sauté pan on medium heat.
  6. Add onions and cook for 3-5 minutes until slightly tender.
  7. Next add sea salt, black pepper, cumin, black beans and spinach.
  8. Cook until spinach has completely wilted. Remove from heat and set aside.
  9. Once sweet potatoes are done you are ready to assemble your quesadillas.
  10. Add some black bean and spinach mixture to one tortilla, then top with a little fresh cilantro.
  11. Next add a layer of cheese [add as much cheese as you would like here depending on how cheesy you like your quesadillas - just make sure you have enough for a second layer of cheese].
  12. Next, add a layer of sweet potatoes and finish off with a final layer of cheese [again, it's up to you how much you would like to add].
  13. Place a second tortilla on top of each assembled quesadilla and press down to spread ingredients out as evenly as possible.
  14. Once all quesadillas are assembled, place them on parchment paper lined baking sheets and add to a 350 degree oven and bake for 15 minutes.
  15. Flip quesadillas and bake for another 15 minutes.
  16. Remove from oven and let cool slightly before cutting.
  17. Enjoy with homemade guacamole, fresh salsa and/or hot sauce.
Recipe by Angela Freed at https://www.angelafreed.com/sweet-potato-black-bean-spinach-quesadillas/