ENGINE2DIET RECIPES RECIPES

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BLACK BEAN & SWEET POTATO QUESADILLAS RECIPE | FORKS OVER ...



Black Bean & Sweet Potato Quesadillas Recipe | Forks Over ... image

These quesadillas, from Plant-Strong: Discover the World's Healthiest Diet, are a regular with the Engine 2 plant-strong Hall family. They are simple to make and very satisfying.

Provided by FORKSOVERKNIVES.COM

Prep Time 20 minutes

Cook Time 1 hours

Number Of Ingredients 11

1 large sweet potato
1 cup brown rice, cooked
8 ounces vegetarian, no added oil, re-fried beans
1 cup of salsa
1 cup fresh spinach
8 ounces black beans, drained and rinsed
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon cumin
1 jalapeño pepper, diced (optional and HOT)
6-8 whole-wheat tortillas

Steps:

  • Preheat oven to 375º F.  Prepare a sheet pan with parchment paper.
  • An hour before you plan to eat, peel and quarter the sweet potatoes.
  • Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.
  • In the meantime, prepare rice in a rice cooker or on stove top as directed.
  • Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.
  • Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat.   Add onion powder, chili powder and cumin to taste and stir.
  • Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture.  Add jalapeños if desired.
  • Place another whole wheat tortilla on top.  Press down on top tortilla with spatula with pan on medium heat for about 3 minutes. Flip with spatula and cook for another three minutes.
  • Voila! Cut into desired number of sections. Serve topped with salsa.
  • Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.

BLACK BEAN & SWEET POTATO QUESADILLAS RECIPE | FORKS OVE…



Black Bean & Sweet Potato Quesadillas Recipe | Forks Ove… image

These quesadillas, from Plant-Strong: Discover the World's Healthiest Diet, are a regular with the Engine 2 plant-strong Hall family. They are simple to make and very satisfying.

Provided by FORKSOVERKNIVES.COM

Prep Time 20 minutes

Cook Time 1 hours

Number Of Ingredients 11

1 large sweet potato
1 cup brown rice, cooked
8 ounces vegetarian, no added oil, re-fried beans
1 cup of salsa
1 cup fresh spinach
8 ounces black beans, drained and rinsed
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon cumin
1 jalapeño pepper, diced (optional and HOT)
6-8 whole-wheat tortillas

Steps:

  • Preheat oven to 375º F.  Prepare a sheet pan with parchment paper.
  • An hour before you plan to eat, peel and quarter the sweet potatoes.
  • Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.
  • In the meantime, prepare rice in a rice cooker or on stove top as directed.
  • Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.
  • Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat.   Add onion powder, chili powder and cumin to taste and stir.
  • Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture.  Add jalapeños if desired.
  • Place another whole wheat tortilla on top.  Press down on top tortilla with spatula with pan on medium heat for about 3 minutes. Flip with spatula and cook for another three minutes.
  • Voila! Cut into desired number of sections. Serve topped with salsa.
  • Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.

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BLACK BEAN & SWEET POTATO QUESADILLAS RECIPE | FORKS OVER ...
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