Recipe from Bonnie Ambrosi’s article in the Duluth News Tribune
Bonnie’s Tip: Bake your sweet potatoes up to two days ahead of time and store in the fridge; then these sweet and savory quesadillas come together in a few minutes. This recipe will make one or two quesadillas, depending on how thick you spread the filling.
- 2 medium sweet potatoes
- 1 Tbsp. olive oil
- 1 onion, chopped
- ½ tsp. red pepper flakes
- 2 cloves garlic, crushed
- ½ tsp. smoked paprika
- 1 tsp. ground cumin
- 1 15-oz can black beans, drained and rinsed
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. parsley or cilantro, chopped
- ½ c. vegan cheese shreds, optional
- 2 or 4 tortilla wraps
1. Heat oven to 425 degrees. Scrub the unpeeled sweet potatoes and bake them whole for 45 to 50 minutes, or until soft when poked with a fork.
2. Heat olive oil in a pan and saute onion and red pepper flakes. Add garlic, paprika, cumin, and beans and saute for a minute or two.
3. Scoop baked sweet potato flesh out of the skins and add to the pan, along with vinegar and parsley and warm through.
4. Gently heat a tortilla wrap in a large pan over low heat or in the oven. Spread the sweet potato-bean mixture on the tortilla and top with vegan cheese, then another warm tortilla.
5. Flip the tortilla or return it to the oven — don’t let it scorch! Move it to a cutting board and slice into wedges. Serve with avocado and salsa if desired.