Doesn’t get much easier than this.
When I bake sweet potatoes, I usually do 1 or 2 extra for leftovers. They are a quick, easy snack and great for dishes like this.
You can use whatever type of tortillas you like, but I really enjoy the brown rice tortillas. I don’t need to eat a gluten-free diet but for the sake of variety and not wanting to overdo it on wheat, whenever I can I opt for the alternative, as long as it’s a healthy one. Many gluten-free alternatives are filled with fat and have little to no fiber. These brown rice tortillas I get from Trader Joe’s are really nice.
I made this for lunch one day and it took all of 10 minutes. I couldn’t believe how good it was. My girlfriend Lori, who likes to be difficult :), says I shouldn’t call these quesadillas because there is no cheese. I wholeheartedly disagree. We can eat pizza without cheese and it’s still called pizza, omelets without cheese and it’s still an omelet (though I don’t eat those anymore), cheese-less burritos….you get my point. So, sorry Lori but these are being called Quesadillas and that’s that!
*gluten-free if you use gluten-free tortillas (i.e. brown rice).
The sticky beans and natural sugars in the sweet potatoes adhere well to the tortilla so these hold together perfectly! No vegan cheese necessary. Because, let's face it, while that stuff is better than the puss-filled, dairy version it's still quite fattening and highly processed. These are neither!
- 1 brown rice tortilla
- 1/2 sweet potato cooked
- 1/3-1/2 cup black refried beans I used TJ's Black w/Jalapenos
- 2 tsp Cheesy Sprinkle See in
- salsa & guacamole optional
- Microwave tortilla for 10-12 seconds to soften and prevent breakage when folding in half.
- Slice sweet potato with skin on and lay slices on half of the tortilla.
- Spread beans on the other half. Sprinkle the Cheesy Sprinkle on beans and potato.
- Fold in half and cook over medium heat in a dry skillet until browned. Flip and cook other side. Cut in half and serve with salsa, and guacamole if desired.