Black Bean Sweet Potato Quesadillas Food

SWEET POTATO BLACK BEAN QUESADILLAS

Steps:

• Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork-tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash.
• Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
• Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften; about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more.
• Combine the sautéed vegetables with the sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
• Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in a skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top.
• Let cook until the bottom of the tortilla is browned and slightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.

SWEET POTATO & BEAN QUESADILLAS

Steps:

• Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling., Heat a cast-iron skillet or griddle over medium heat. Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side. Serve with salsa.

BLACK BEAN AND SWEET POTATO QUESADILLAS

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
• Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
• Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
• Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

SWEET POTATO AND BLACK BEAN QUESADILLAS

Steps:

• Preheat oven to 425.
• Place your spuds in a suitably sized oven dish. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.
• When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Place to one side.
• Take a Tortilla and Place on a griddle pan. Spread on half of your Sweet Potato mash, top with half your Black Beans, nutritional yeast cheese, a squeeze of Lime Juice and Seasoning if needed. Place a second Tortilla on top, press down to contain the filling.
• Medium heat and cook for around 6-8 mins on each side, or until griddle marks appear with a golden surrounding. If you tap on the Quesadillas it should sound slightly hollow and crunchy.
• Serve with any additional toppings and sides (suggestions in ingredients). Enjoy! Guac, salsa, lettuce, tomatoes, jalapeños.