Black Bean Sweet Potato Quesadillas


1 large sweet potato or yam

1 cup brown rice, cooked

one can vegetarian, no added oil, refried beans

1 cup of salsa

1 cup fresh baby spinach

one can black beans, drained and rinsed

1/2 teaspoon fresh cilantro, chopped

1/4 teaspoon onion powder

1/4 teaspoon chili powder

1/4 teaspoon cumin

1 jalapeno pepper, diced (optional, spicy)

8 whole wheat tortillas

Preheat your oven to 375, then line a sheet pan with parchment paper.

An hour before you plan to eat, peel and quarter the sweet potato/yam.

Bake sweet potato 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 potato from oven and toss into a mixing bowl.

Mash sweet potato with the salsa, rice and fresh spinach.

Put sweet potato mash in a sauce pan.

Add black beans and refried beans, then heat over medium heat.

Add onion powder, chili powder and cumin to taste and stir.

Sprinkle in cilantro and toss.

Place a tortilla in a frying pan on medium heat, and slather the top with the mixture.

Add jalapeños if desired.

Place another whole wheat tortilla on top.

Press down on top tortilla with spatula and cook on medium heat for 3 minutes.

Flip with spatula and cook for another three minutes. Serve topped with salsa. Enjoy!
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