These quesadillas are the perfect comfort food to me! They are easy to make and so satisfying. If you want to make them a little healthier, just add some fresh baby spinach in the quesadillas or a salad on the side! They are also great to prepare in advance and take to work/school the next day.
Ingredients:
- 6-8 whole-wheat tortillas (or other tortillas)
- 1 large sweet potato
- 3/4 cup brown rice (uncooked)
- 1 can (8 ounces) re-fried beans
- 1 can (8 ounces) black beans
- 1 cup of salsa
- 1⁄4 tsp onion powder
- 1⁄4 tsp chili powder
- 1⁄4 tsp cumin
- jalapeños (optional)
- Daiya shredded cheese (optional)
Instructions:
- Peel the sweet potato and cut into chunks. Boil in a pot of water until soft.
- Cook rice according to instructions on package.
- Drain sweet potato and mash it in a mixing bowl. Add salsa and rice.
- Transfer it to a pot and mix in beans while you heat the mixture over medium heat. Add onion powder, chili powder and cumin to taste.
- Heat the first tortilla in a frying pan (without oil) on medium heat and spread some of the rice-potato-bean mixture on it. Spread cheese on top and add jalapeños if you like.
- Then, place another tortilla on top and press down on it with a spatula to flatten it. Flip the quesadilla and let the other side warm up for a couple of minutes.
- Put quesadilla on a plate and cut into quarters or eights. Serve with guacamole and salsa!
Black Bean & Sweet Potato Quesadillas
2015-05-06 16:23:42
Yields 6
Easy, delicious and satisfying comfort food for hungry vegans 🙂
Total Time
50 min
Ingredients
- 6-8 whole-wheat tortillas
- 1 large sweet potato
- 3/4 cup brown rice (uncooked)
- 1 can (8 ounces) re-fried beans
- 1 can (8 ounces) black beans
- 1 cup of salsa
- 1⁄4 tsp onion powder
- 1⁄4 tsp chili powder
- 1⁄4 tsp cumin
- jalapeños (optional)
- Daiya shredded cheese (optional)
Instructions
- Peel the sweet potato and cut into chunks. Boil in a pot of water until soft.
- Cook rice according to instructions on package.
- Drain sweet potato and mash it in a mixing bowl. Add salsa and rice.
- Transfer it to a pot and mix in beans while you heat the mixture over medium heat. Add onion powder, chili powder and cumin to taste.
- Heat the first tortilla in a frying pan (without oil) on medium heat and spread some of the rice-potato-bean mixture on it. Add cheese and jalapeños if you like.
- Then, place another tortilla on top and press down on it with a spatula to flatten it. Flip the quesadilla and let the other side warm up for a couple of minutes.
- Put quesadilla on a plate and cut into quarters or eights. Serve with guacamole and salsa!
Our Vegan Revolution https://www.ourveganrevolution.com/
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Zutaten:
- 6-8 Vollkorn Tortillas
- 1 große Süßkartoffel
- 3/4 Tasse Naturreis (ungekocht)
- 1 Dose Re-fried Beans (Bohnenmuß)
- 1 Dose schwarze Bohnen (oder andere Bohnen, die ihr mögt)
- 1 Tasse Salsa
- 1⁄4 TL Zwiebelpulver
- 1⁄4 TL Chilipulver
- 1⁄4 TL Kreuzkümmel
- Jalapeños (optional)
- veganer geriebener Käse (optional)
Zubereitung:
- Süßkartoffel schälen und achteln. In einem Topf mit Wasser kochen, bis sie weich ist.
- Reis nach Packungsanweisung kochen.
- Süßkartoffel abgießen und in einer Schüssel zerdrücken. Salsa und Reis hinzufügen.
- Die Mischung in einen Topf geben und mit Bohnen vermischen. Das ganze auf mittlerer Stufe erwärmen. Mit Zwiebelpulver, Chili und Kreuzkümmel würzen.
- Einen Tortilla in einer großen Pfanne (ohne Öl) auf mittlerer Stufe erwärmen und etwas der Reis-Kartoffel-Bohnen-Mischung darauf verstreichen. Dann Käse und Jalapeños darüber verteilen.
- Einen zweiten Tortilla darauflegen und mit einem Spachtel leicht andrücken. Dann den Quesadilla in der Pfanne wenden und von der anderen Seite kurz erwärmen.
- Nach ein paar Minuten den Quesadilla aus der Pfanne nehmen und vierteln oder achteln. Mit Guacamole und Salsa genießen! 🙂
