I have been on a big sweet potato kick lately. I am eating at least 2 or 3 a week. I love them topped with our Lentils in Tomato Sauce. However, I do get tired of the same exact meal over and over again, so I thought about what other things I could do with a cooked sweet potato. As I like them with lentils, I wondered what else might be similar. I decided to try black beans. Black beans always make me think of Mexican food, so I added in some Mexican style spices, cooked the mixture between two tortillas and had a Sweet Potato Black Bean Quesadilla.

This is a great make-ahead meal: prepare the filling ahead of time and keep in the refrigerator until you are ready to make the quesadillas. You can also skip the tortillas and just eat the sweet potato black bean filling on its own. If you have already cooked sweet potatoes, skip the microwaving instructions in step 1. If you are anti-microwave cooking, cook the potato in the oven.

This Sweet Potato Black Bean Quesadilla is a great lunch or afternoon snack. And, who doesn’t like food you can eat with your hands?

Prep Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4

1 large sweet potato
1 can low-sodium black beans, drained, rinsed
1 Teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1 green onion, sliced
8 whole wheat tortillas
1/4 cup shredded vegan cheddar cheese

Directions:

1. Prick sweet potato with fork and microwave for 5 minutes on high. Flp it over and microwave for 5 more minutes. Let cool slightly. Once cooled enough to handle, cut in half lengthwise and scoop flesh into large bowl. Mash with a fork until smooth.

2. Add beans, spices, and green onion to sweet potato and mix well.

3. Heat skillet over medium heat. Spray lightly with nonstick cooking spray.

4. Spread ¼ of the sweet potato mixture evenly on one side of a tortilla, sprinkle with 1 tablespoon of cheese and place second tortilla on top.

5. Put in skillet and cook 3 – 4 minutes on one side, or until cheese is melted. Flip and cook 2 – 3 minutes. Repeat with remaining tortillas and mixture.

6. Slice into wedges and serve.