You don't have to be a vegetarian to enjoy this healthy, delectable entree. I first discovered sweet potato quesadillas at The Chicago Diner and have been hooked on them ever since. If you need a little extra protein, you can use ground turkey, chicken, or like the Diner, seitan (derived from the protein portion of wheat). I enjoy them just with the black beans and sweet potatoes. It's an easy, quick recipe ready in about 15 minutes that can be enjoyed any night of the week!
Sweet Potato Black Bean Quesadillas
1 25 oz. can organic black beans
2 large sweet potatoes
4 large spinach or wheat tortillas
1 cup spinach
1 bag soy cheese
1 avocado, mashed
soy sour cream (tastes exactly like the real thing)
homemade salsa (or diced tomatoes and onions)
Preheat oven to 400 degrees. Microwave the sweet potatoes until tender. Peel and mash by hand. Rinse the beans in cold water and heat on stove. Right before they are done, mash lightly with a fork. Spread the sweet potato and bean mixture on 4 tortillas, sprinkle with soy cheese and a few leaves of spinach. Fold each tortilla in half and heat in oven until tortillas are crispy. Cut each into four equal squares and serve with mashed avocado, salsa and soy sour cream. A healthy, enjoyable treat for the whole family!