Black Bean & Sweet Potato Quesadilla

By á-1088

Serve with Cilantro Lime Rice

Ingredients

• 4 Engine 2 GF Tortilla (or homemade)
• 2 C dairy-free ‘cheese’, shredded
• 2 large sweet potatoes,
• 1 can black beans
• 1 small onion, diced
• 1 clove garlic, minced
• 2 TBS oil, divided
• 2 TBS chili powder, divided
• 2 tsp cumin, divided
• Avocado, cilantro, salsa, guacamole (optional toppings)

Preparation

Step 1

Preheat oven to 400. Toss the sweet potato in 1 TBS oil, 1 TBS chili powder and 1 tsp cumin. Place on a
baking sheet in a single layer and roast until tender, about 30-40 minutes, turning potatoes halfway through
cooking. Meanwhile, heat the remaining 1 TBS oil in a small sauce pan over medium heat. Add the onion
and saute until tender, about 3-5 minutes. Add the garlic, remaining 1 TBS chili powder and 1 tsp cumin and
saute until fragrant, about 1 minute. Add the beans and cook until warm, a few minutes. Heat a large skillet
over medium heat. Place the tortilla in the pan, sprinkle ¼ cup of the cheese over half of the tortilla, then
top with the chipotle roasted sweet potatoes and chipotle black beans, and another ¼ cup cheese. Fold the
tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is
melted, about 2-4 minutes per side. Finish with desired toppings.