Baked Sweet Potato and Black Bean Quesadilla

• Vegan

• Produce

  • 1 cup Black beans
  • 1 Green bell pepper
  • 5 Mushrooms
  • 1 Sweet potato, medium

• Condiments

  • 1 Guacamole
  • 1 Salsa

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 8 Tortillas, small whole wheat

Found on exploringhealthyfoods.com

Description

Ingredients

• 1 medium sweet potato
• 1 green bell pepper, dices into small pieces
• 1 cup black beans
• 5 mushrooms, diced into small pieces
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 8 small whole wheat tortillas {or choose gluten-free alternative}
• For dipping
• Salsa
• Guacamole

Directions

• Begin by removing the skin on the sweet potato with a peeler then dice sweet potato in about 1 inch pieces.
• Add diced sweet potatoes to boiling water for about 15-20 minutes for them to soften.
• Once they are soft {when you can easily poke a fork into the sweet potato} drain and add sweet potatoes to a large bowl.
• Using a potato masher, mash the sweet potatoes until a creamy consistency is reached.
• Add bell pepper, black beans, mushrooms, cumin, chili powder and salt to the large bowl with the sweet potatoes and mix well.
• For the quesadilla, spread about 1 cup of the mixture on the bottom tortilla then top with another tortilla.
• Continue doing this - recipe will make approximately 3-4 quesadillas {with the same tortilla soft shells}.
• Place quesadillas on baking sheet and bake at 325 degrees F for about 10 minutes then fill them over and bake for another 5 minutes.
• Remove from oven and cut into triangles using a pizza cutter.
• Best enjoyed when dipped in salsa or guacamole!