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Sweet Potato Quesadillas
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I’m not a mashed potato person….it’s too boring. But sweet mashed potato in a quesadilla is something else. Other than how awesome it tastes, the cool thing about this recipe is that you can easily make it ahead by cooking the sweet potato and mixing it with the remaining ingredients and storing it in the fridge until you’re ready to make the quesadillas.
I prefer to bake the sweet potato rather then steam or boil because then I get to eat the skin. I crisp them up in the oven and top them with grated cheese, scrambled eggs or avocado. I’m writing this while having some topped with grated cheddar, omelette and sriracha YUM!
The recipe is adapted from two of my favorite vegetarian blogs One Ingredient Chef and Cookie + Kate.
Sweet Potato Quesadillas
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
Ingredients:
- 1 medium sweet potato
- 1/2 cup cooked corn
- 1/2 cup cooked black beans
- 1 T chopped cilantro
- 1 tsp lime juice
- 1/4-1/2 tsp salt
- 1/8-1/4 tsp cumin powder
- 1/8-1/4 tsp coriander powder
- 1/8-1/4 tsp chili flakes
- 1/2 cup Grated Cheese (optional)
- 2-3 tortillas
- Olive oil
Instructions:
- Steam or boil the potato until soft
- Mix all the ingredients together except for the cheese.
- Place a generous amount of the filling on one side of the tortilla and top with cheese before folding over.
- Brush each side with a little of oil before placing in a frying pan on medium heat. Heat on each side until warm and cheese has melted.
- Serve with some sliced avocado or guacamole and salsa or hot sauce.
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