- 4
Ingredients
- 1 large sweet potato
- 1 cup brown rice, cooked
- 8 ounces vegetarian, no added oil, refried beans
- 1 cup salsa
- 1 cup fresh spinach
- 8 ounces black beans, drained and rinsed
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 jalapeño pepper, diced (optional and HOT)
- 6-8 whole wheat tortillas
Preparation
Step 1
These quesadillas are a regular with the E2 plant-strong Hall family. They are simple to make and very satisfying. The Halls suggest eating them with a big green spinach salad and a red pepper for maximum iron absorption.
Makes 4 large quesadillas
8 ounces vegetarian, no added oil, refried beans
6-8 whole wheat tortillas
1. Preheat oven to 375ºF.
6. Remove sweet potatoes from oven and toss into a mixing bowl
.
8. Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat
.
9. Add onion powder, chili powder, and cumin to taste and stir.
10. Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture
.
11. Add jalapeños if desired.
12. Place another whole wheat tortilla on top of the first.