Sweet Potato Black Bean Quesadillas

I was craving sweet potato today and decided to drum these quesadillas up. They were deliciously filling and didn't take very long to prepare. This high-protein recipe kept me full for quite a few hours! 

 

Sweet potato black bean quesadilla served with fresh, home made guacamole

 

2 large tortillas (I used store bought)

1 can black beans 

1 medium sweet potato 

1 tsp cayenne (optional for heat)

1/2 cup vegan cheese (I used Go Veggie Mexican Cheese Blend) 

salt to taste

1 tbsp oil 

 

1. Roughly chop up your sweet potato and place in a microwave-safe container. Microwave the sweet potato for approximately 8 minutes or until the pieces are fork tender. 

2. Place the cooked sweet potatoes into a mixing bowl and use a fork, or potato masher to mash them up. Then add a can of black beans to the sweet potatoes and mash them up. Mix the two together thoroughly. Add some salt here (if your beans have salt, be careful to not over salt this mash). 

3. Spread 2-3 tbsp of the mash onto a tortilla. Then place the tortilla on an oiled pan at medium-low heat.

4. Sprinkle some cheese on top of the mash and cover the entire thing with another tortilla. Let the cook on one side for approximately 3-5 minutes (tip: covering your pan will help melt the cheese). 

5. Carefully flip over the tortilla and cook on the other side, pressing down slightly for 3-5 minutes. Cut up the quesadilla and serve with guacamole, sour cream, or salsa. Enjoy!