Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Roasted Sweet Potato and Bean Quesadillas.
Author: The Pretty Bee
Recipe type: Entree
Cuisine: Gluten Free
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: 4
Delicious, crispy, melty quesadillas with beans and roasted sweet potatoes.
Ingredients
- 2 medium sweet potatoes, peeled and sliced
- 2 Tablespoons olive oil
- 2 teaspoons cumin
- ½ teaspoon sea salt
- vegan buttery spread
- 4 gluten free tortillas
- refried beans
- Daiya Jalapeno Havarti cheese block, sliced
- avocado
Method
- Preheat the oven to 425 degrees. Place the sweet potatoes, olive oil, cumin and sea salt in a glass baking dish. Roast the sweet potatoes for about 40 minutes, until they are tender and lightly caramelized on the edges.
- Once the potatoes are done, heat a half tablespoon of vegan buttery spread in a skillet over medium heat. Place one tortilla in the pan, and spread refried beans over half of it.
- Layer the roasted sweet potatoes on top.* Place two pieces of the Jalapeno Havarti Daiya Cheese on top. Fold the tortilla over and press flat with a spatula.
- Cook until the tortilla is golden brown on one side, then filp over. Cook until golden brown on the other side and cheese is melted.
- Repeat with remaining ingredients.
- Slice quesadillas and serve with avocado.
- *Depending on the size of your sweet potatoes, you may have some left over. They are delicious to enjoy on the side.
Notes:
- This is a great dish for if you’re looking for something a little different.
- It could also double as a side dish.
- We are not dairy free in our house so we just used butter and a shredded Mexican Cheese blend.
- We typically use refried black beans in our house
- Don’t have a can of refried beans? Mash up a can of your favorite beans.
- Looking for an extra kick? Add hot sauce.
- You can also top with sour cream.
Source: http://theprettybee.com/2015/02/roasted-sweet-potato-and-bean-quesadillas.html
