These are loaded, but you can add as much (or as little) filling as you want. 🙂
2 large sweet potatoes; peeled and cubed
3/4 can black beans; rinsed and drained
1 diced shallot
3 minced garlic cloves
4-6 corn tortillas
shredded vegan cheese
1 vine tomato; cubed
1 jalapeno; de-seeded & cubed
juice from 1/2 lime
small handful cilantro; roughly chopped
1 avocado; peeled and sliced
1 tsp paprika
1/2 tsp cayenne
1 tsp ground cumin
1/2 tsp ground coriander
salt & pepper to taste
Pre-heat oven to 430F.
Place sweet potatoes in a baking sheet and coat them enough in olive oil. Add paprika, cayenne, ground cumin and coriander, and salt and pepper. Give them a mix until coated then place them in the oven for 30-35 minutes.
Once sweet potatoes are done, make sure you wear protective mitts and then use a potato masher and roughly mash your sweet potatoes.
In a pan on medium high heat, add some oil and add your shallots, black beans garlic, jalapeños, and tomatoes along with salt, pepper, garlic powder, and cilantro. Saute for 4-5 mins or until soft. Set aside.
Place another pan on medium heat and lightly coat the bottom. Place tortilla on the pan and add vegan shredded cheese on top, along with a layer of sweet potato and bean mixture right on top. Add sliced avocados, more cheese, and another tortilla. Use another pan to help flatten quesadilla down. Cook on both sides for 3-4 minutes or until tortilla is slightly browned.
This recipe should make 3 small round quesadillas or 2 large round quesadillas. 🙂
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