Loaded Sweet Potato Quesadilla
Yield: 2 quesadillas
Prep: 10 minutes
Total Time: 15 minutes
2 tsp. vegan butter
1 sweet potato baked or microwaved
1 cup whole cooked black beans
1 bell pepper sliced
1/2 onion sliced
1/2 zucchini diced
2 cups fresh spinach
1 tsp. chili powder
1/2 tsp. garlic powder
salt & pepper
1/2 cup water
Place sweet potato into oven or microwave until tender.
Cut up veggies. Slice bell pepper and onion into thin strips like you would for fajitas and dice zucchini.
In a large skillet over medium-high heat add onion and bell pepper and sauté for a few minutes.
Add zucchini and stir.
Add chili, garlic powder, salt and pepper.
Add half of your water and stir.
Add spinach and additional water and stir.
Cook until veggies are tender and spinach is wilted and set aside.
Warm up black beans. You can either use canned or dry beans you have cooked previously.
Take baked sweet potato and mash.
Assemble quesadilla with mashed sweet potato, black beans and veggie mixture.
Fold in half and place in skillet over medium heat.
Cook on each side about 1-2 minutes until golden brown.
Serve with guacamole or avocado, lime and your favorite salsa.
Note: Although dry beans cooked from scratch are better for you sometimes canned beans are a lifesaver. I generally cook large batches of dry beans and freeze them but I always have canned beans on hand if needed.