Sweet Potato Black Bean Quesadilla
SERVINGS 6
Ingredients
- 12 oz black beans
- 1.5 medium sweet potatoes
- 2 medium bell pepper
- 1 medium zucchini
- 1 cup spinach
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 cup cashews
- 2 tablespoons nutritional yeast
- 4 tablespoons salsa
- 6 brown rice tortillas
- 3 tablespoons vegetable broth
Instructions
Veggie Black Bean Filling
- Dice all Veggies into small bite size pieces
- Heat Skillet Medium Heat add veggie broth and sweet potatos cook approx 3 minutes before adding remaining veggies (peppers, zucchini and spinach)
- After Veggies are cooked but are still firm add black beans to mixture and season with cumin, chili powder and onion powder
Cashew Mexican Cheese Spread
- Soak Cashews in HOT water for approx 10-20 minutes
- Drain and combine with Nutritional Yeast and Salsa in Emersion Blender or Food Processor (the more you blend the smoother the consistency will be)
- Add additional seasonings to taste (Cumin, Chili Powder etc)
Quesadilla
- Once Skillet is Hot lay the Brown Rice tortilla flat in the pan to get a slight sear on the exterior
- Spread Mexican Cheese Spread onto tortilla
- Add 1/6 of the Veggie Black Bean Mix to 1/2 of the tortilla
- Fold the filled tortilla and PRESS firmly for approx 30 seconds; carefully FLIP let sit for another 30 seconds and then remove from pan and let it cool for 1-2 minutes