A quick, delicious, easy to prepare meal after a day of school of work. I used some leftover baked sweet potatoes for the filling of these cheese-less vegan sweet potato black bean quesadillas. You will also be needing tortilla’s, these can be made of wheat, corn or gluten free, what you prefer. To make it even faster you can prepare the filling upfront and store it in the fridge until ready to use.
I made these for dinner in combination with a huge salad. Leftovers went in hubbies lunchbox. You can pop them in a grill or toaster if you have one, and some were reheated for the kids to make them nice and crunchy. You can find the recipe for my gluten free tortillas HERE but store bought ones can of course also be used.
The lunchboxes I make are all high in starch and carbs for easy energy, veggies and fruit. Here I have tomatoes, olives and low fat chocolate chip cookies plus some grapes as a snack. Working on the cookie recipe.
Let me know if you tried them!
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Ingredients
- 2 baked or cooked sweet potatoes, mashed with a fork
- 1 cup cooked black beans, rinsed
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1/2 red bell pepper, chopped small
- 2 tomatoes, sliced thin
- a few olives, sliced
- 1 tsp. onion powder
- 2 tsp. mixed taco seasoning
- or
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. paprika
- 1 tsp. dried oregano
- salt and pepper to taste
- 2 Tbsp. nutritional yeast
- 6 - 8 tortillas, medium sized
Instructions
“Bake” the chopped onion in some water until soft, add garlic, spices and chopped bell pepper, saute until soft. May be some more water to keep it most. Add in the mashed potatoes, beans and nutritional yeast and mash it a bit together, Season with salt and pepper to taste.
Spread 1/6 th on half of a tortilla, add slices of tomato and olive on top. Fold and bake in a frying pan. on medium to heat it through and make it crunchy on the outside. I bake two at the time and place a plate on top as a weight while baking.
