This post may contain affiliate links. Read the full disclosure here
Last updated on May 17th, 2020
Sweet Potato, Black Bean & Spinach Quesadillas
1 sweet potato, baked (I microwaved mine. The goal is to get it soft and spreadable)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
salt and pepper
2 cups raw baby spinach
1 cup canned black beans, drained, rinsed and heated (Microwaved for about 2 minutes will do)
4 taco sized tortillas
freshly chopped cilantro (optional)
avocado, guacamole, or salsa for topping
Preheat your oven to 450°F. Place two tortillas on a nonstick cookie sheet and set aside.
Remove the flesh from the potato and put it in a small bowl. Mix in the cumin, garlic and chili powders. Spread half of the potato mixture on to each tortilla. Roughly chop the spinach, and sprinkle half of the mixture on each tortilla. Top with cilantro and avocado, if using. Mash your black beans with a fork until about half of the mixture is smashed. Spread half of the mixture on top of the spinach layer of your tortillas, and top with the last two tortillas. Bake in your preheated over for about 5 mins per side, and serve with guacamole and salsa.