Black Bean and Sweet Potato Quesadillas | Forks Over Knives

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Low-fat cheese reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical option for frying.

Preheat oven to 375º F. Prepare a sheet pan with parchment paper.

Peel and quarter the sweet potatoes.

Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.

Prepare rice in a rice cooker or on stove top as directed.

Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.

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 the side facing up with sweet potato and bean mixture. Add jalapeños if desired.

Place another whole wheat tortilla on top. Press down on top tortilla with spatula with pan on medium heat for about 3 minutes. Flip with spatula and cook for another three minutes.

Cut into desired number of sections. Serve topped with salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens