Ingredients:
- 1 large sweet potato
- 8 ounces vegetarian, no added oil, re-fried beans
- 1 cup of salsa
- 1 cup sautéed spinach spinach
- 1tsp of coconut oil
- 8 ounces black beans, drained and rinsed
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 2TBS vegan mozzarella
- 1 jalapeño pepper, diced (optional)
- 6-8 whole-gluten free tortillas or wheat tortillas if not gluten free
Instructions:
- Boil water in a medium pot enough to cover the sweet potato*
- Boil the sweet potato in water until tender*
- In a frying pan add 1 tsp of coconut oil and sauté the spinach. Sprinkle with salt and pepper.
- Peel the sweet potato and dice (the sweet potato should be soft and easy to mash) and put into a larger mixing bowl
- Add the spinach, sweet potatoes, and salsa in the mixing bowl and mash together
- Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat. Add onion powder, chili powder and cumin to taste and stir.
- Place a tortilla in a frying pan on medium heat, and slather one side of the tortilla with sweet potato and bean mixture. Add jalapeños and dairy free mozzarella. Fold in half.
- Cover and heat for about 3 minutes. Flip with spatula and cook for another three minutes.
- Pair this with a nice salad and top the quesadilla with tofu sour cream, avocado slices, and salsa!
Tips & Tricks:
We find it much easier when we pre cook our sweet potatoes at the beginning of the week. That way we know the sweet potatoes are already mashed and ready to use for any recipe. If you would rather bake vs boil the sweet potatoes feel free. Boiling saves time but we do think baking them just enhances their sweetness and flavor!
Did you try this recipe?
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As always, stay well.
Love,
Diane & Stevie
Recipe added: 2/3/2021
