For Meatless Monday, here is another simple and delicious way to enjoy my black bean puree and fresh four ingredient guacamole!
Once your sweet potatoes are cooked this comes together super fast, so I love it as a quick dinner on a weeknight. So make your black bean puree and sweet potatoes the night before!
I used fresh corn tortillas to make this dish gluten-free, but you can just as easily use plain whole wheat flour tortillas. You can add in some copped kale with your black bean puree and sweet potatoes for an extra hit of nutrients.
These are filling and delicious and kid friendly! For kids you can cut them into wedges and let them dip them in salsa or guacamole. Who needs utensils??
Black Bean - Sweet Potato Quesadillas
- makes 4 quesadillas
8 corn tortillas
your favourite prepared or home-made salsa
roasted or mashed sweet potato (see note below)
Black bean puree
Chopped fresh cilantro for garnish
Chopped green onions for garnish
Spread about 1/4 cup of black bean puree on 4 of the tortillas. Add some roasted or mashed sweet potato and 2-3 Tbsp. of salsa. Top with another tortilla.
Heat a non-stick skillet over medium high heat. Cook each tortilla in the dry skillet on each side for 3-5 minutes or until nicely browned. Transfer to a plate and serve with guacamole, more salsa and garnish with chopped cilantro and green onions as desired.
(Note: to cook sweet potato puncture your sweet potatoes several times with a fork, place on a cookie sheet and cook in a preheated 350 degree oven for approximately 40 minutes or until soft. After your sweet potatoes have cooled, peel and mash with a fork.)
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