Friday, November 12, 2010

Black Bean and Sweet Potato Quesadilla

Day 26 of the 30 Day Tasty Vegetable Challenge

Today's recipe is one of my favorite meatless meals. It's delicious!


1 sweet potato, cooked (boiled or baked) and mashed
1 cup canned black beans, rinsed and drained
½ cup onion, diced
2 cloves garlic, pressed or minced
2 Tbsp. olive or canola oil, divided
2 tsp. cumin
1 avocado, peeled and mashed
¼ cup sour cream
½ cup shredded cheddar or Monterey jack cheese
1 cup baby spinach leaves
4 flour tortillas, taco size

·      In a medium-sized non-stick skillet, heat 1T oil and sauté onion and garlic until soft.
·      Add black beans and heat through.
·      Stir in avocado, sour cream, cumin, and cheddar cheese.  Cook until cheese melts.
·      Spread mashed sweet potato over one tortilla.
·      Top with baby spinach, then black bean mixture.  Smooth mixture over tortilla (should only be about ½ inch or so thick).
·      Top with a second tortilla.
·      Heat ½ T oil on high heat in a skillet.
·      Brown quesadilla about one minute on each side.
·      Repeat for second quesadilla.
·      Cut quesadillas into wedges and serve with salsa, if desired.

Serves 4.

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