Sweet Potato Black Bean Quesadillas Food

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 & 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.

SWEET POTATO AND BLACK BEAN QUESADILLAS

Steps:

• For the avocado salsa add the salsa verde, avocado, cilantro and lime to a food processor and blend until super creamy. Add to a small bowl.
• Spiralise the sweet potato. Heat the oil over a medium high heat in a frying pan, then add the sweet potato, chilli powder, cumin and pinch of salt. Cook, stirring often, until the noodles are tender and coked (8-10mins).
• Heat a frying pan over a medium high heat and add a tortilla to warm for a few seconds. Layer cheese, sweet potato mix, beans, cheese and another tortilla. Fry for a 2mins on each side. Cut and serve with the salsa as a dip.

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.

SWEET POTATO QUESADILLAS

Steps:

• In large non-stick skillet, heat vegetable oil.
• Sauté onions and garlic until the onions are transparent.
• Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
• Cover and cook for 10 minutes, stirring frequently to prevent sticking.
• When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
• Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
• Fold tortilla in half over filling.
• Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
• Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
• Add more oil to skillet as needed and cook in batches.
• Serve with salsa and sour cream.

BLACK BEAN-SWEET POTATO QUESADILLAS

Steps:

• Microwave potatoes in medium microwaveable bowl on HIGH 1 min. or until tender. Add beans, peppers and half the cilantro; mix lightly.
• Spoon onto 4 tortillas; top with cheese. Cover with remaining tortillas.
• Heat large heavy nonstick skillet on medium-high heat. Add 2 quesadillas; cook 3 min. on each side or until cheese is melted and quesadillas are evenly browned on both sides. Remove quesadillas from skillet. Repeat with remaining quesadillas.
• Serve topped with sour cream, remaining cilantro and avocados.

BLACK BEAN-SWEET POTATO SKILLET

Steps:

• In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.