Baked Sweet Potato and Black Bean Quesadillas

I love making nutrient dense, veggie-forward meals that offer amazing flavor. This quesadilla filling consists of mashed sweet potato, taco-spiced veggies and creamy black beans. I added sharp cheddar for a nutty note, but you can definitely leave the cheese out if you want this to be completely plant-based. Top with avocado and fresh cilantro and enjoy!

1. Preheat oven to 425. Brush a rimmed baking sheet with olive oil.
2. Boil sweet potatoes until tender, about 8-10 minutes.

3. Meanwhile, warm olive oil in a large skillet over medium-high heat. Add onion and green pepper and saute until softened, about 3-4 minutes. Add chopped garlic, spices and salt and stir to combine. Remove pan from heat and allow to cool slightly.

4. Drain sweet potatoes and transfer to a large mixture bowl; mash.

5. Add salsa and stir to combine. Add sauteed veggies and black beans and stir again until well combined.

6. Scoop 1/2 cup of the mixture onto half of each tortilla. Top with cheese, if using. Place quesadillas cheese side down on the prepared baking sheet and brush the tops with olive oil. Bake for 8 minutes. Flip over and bake for 8 minutes longer, or until golden brown and crisp.

7. Once out of the oven, allow to quesadillas to rest for 5 minutes. Top with avocado and cilantro and enjoy.

Baked Sweet Potato and Black Bean Quesadillas

Serves 6

All you need:

2 sweet potatoes, peeled and diced

2 teaspoons olive oil

1 small yellow onion, sliced

1 green pepper, sliced

2 peeled garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1 cup salsa

1 can black beans, drained and rinsed

6 whole wheat flour fajita-size tortillas

1 cup shredded sharp cheddar cheese (optional)

Olive oil, for brushing

Fresh avocado and cilantro, for garnish

All you do:

1. Preheat oven to 425. Brush a rimmed baking sheet with olive oil.
2. Boil sweet potatoes until tender, about 8-10 minutes.
3. Meanwhile, warm olive oil in a large skillet over medium-high heat. Add onion and green pepper and saute until softened, about 3-4 minutes. Add chopped garlic, spices and salt and stir to combine. Remove pan from heat and allow to cool slightly.
4. Drain sweet potatoes and transfer to a large mixture bowl; mash.
5. Add salsa and stir to combine. Add sauteed veggies and black beans and stir again until well combined.
6. Scoop 1/2 cup of the mixture onto half of each tortilla. Top with cheese, if using. Place quesadillas cheese side down on the prepared baking sheet and brush the tops with olive oil. Bake for 8 minutes. Flip over and bake for 8 minutes longer, or until golden brown and crisp.
7. Once out of the oven, allow to quesadillas to rest for 5 minutes. Top with avocado and cilantro and enjoy.