Description
Baked Sweet Potato and Black Bean Quesadilla’s are a filling yet nourishing dinner idea!
Ingredients
Scale
- 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
Instructions
- 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!
- Prep Time: 5 mins
- Cook Time: 35 mins
- Category: Main