If you love quesadillas but are looking for a healthy twist on the classic recipe, try my sweet potato and black bean version. My vegan recipe forgoes shredded cheese — haters will say it can’t be a quesadilla without queso — but can be added, of course. I’m also including the recipe for my cilantro sauce that pairs perfectly with this quesadilla; feel free to add more garlic or leave it out completely, depending on your personal preference. This quick, filling meal is perfect for a weeknight — especially Meatless Monday.
Prep Time: 15 minutes Cook Time: 5 minutes Serves: 2
1/2 can black beans
1 large sweet potato, mashed
2 flour tortillas
2 cups fresh cilantro leaves
1/2 cup of hummus
2-3 garlic cloves, crushed
1/4 cup water
1/2 cup of cherry tomatoes, diced
1 small can of corn
Start by blending the ingredients for the sauce and refrigerate. Warm a large, nonstick pan on the stove and do not add oil or butter, this way the tortilla gets crispy, not soggy. Place one tortilla on the pan and spread half the mashed sweet potatoes, beans and lime juice across half of the tortilla and fold the empty side over the mixture. While the first side cooks, add corn and tomatoes to the pan. Flip the quesadilla and allow the vegetables to cook until the second side is fully cooked (tortilla should be brown but not burned). Plate the quesadilla, drizzle cilantro sauce over it and add half a sliced avocado as well as the cooked vegetables to the dish. Repeat quesadilla steps for the next serving.