You won't miss the meat in these savory, hearty, and healthy quesadillas. You can make a batch in less than 30-minutes which makes them a perfect lunch or quick dinner. Double the recipe for meal prep!
1 ½cupssweet potatodiced small; about 1 medium sweet potato
1/2can black beansdrained and lightly mashed
1 tspchili powder
4ozpepper jack cheesegrated
olive oilfor toasting the quesadillas
Heat 1/2 tbsp of olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt and saute for 10 minutes or until the onions are soft and starting to brown.
Add another 1/2 tbsp of olive oil. Then add the diced sweet potatoes, chili powder, paprika, cumin, garlic powder, and chipotle pepper. Saute for 3 minutes. Then add water and cover. Cook for 5-7 minutes or until the sweet potato is tender.
Add the mashed black beans to the pan and another pinch of salt. Stir. Cover for 1-2 minutes to warm the beans through.
Spread ¼ of the mixture on one half of a flour tortilla. Sprinkle cheese over the filling and fold the tortilla in half. Repeat with all tortillas.
Heat an electric skillet to 350 degrees (or a large frying pan on the stove over medium-high heat). Drizzle with a bit of olive oil covering the entire cooking surface. Toast each quesadilla on both sides until golden brown and the cheese is melted. If you are using an electric skillet you should be able to toast all quesadillas at once. If you need to cook in batches, re-grease the pan with olive oil after each quesadilla is toasted.
Serve with a drizzle of sour cream or lime crema and salsa.
To make an easy and delicious lime crema, mix 1/2 cup of sour cream with the juice of half of a lime and a pinch of salt.