Sweet Potato and Black Bean Quesadillas
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
Makes 2.
You will need:
For the quesadilla filling
1 small / medium Sweet Potato // peeled + cubed
1 tsp Smokey Paprika Chipotle seasoning
(make your own spice (blend of chili pepper [including chipotle], cumin, oregano), paprika, garlic, sea salt, onion, demerara sugar, natural mesquite smoke flavor)
1/2 cup pepper // seeded + chopped
1 small shallot // sliced
1/2 cup fresh or frozen corn kernels
1 tsp Chipotle olive oil or standard olive oil
Salt to taste
For the black bean spread
2 cups of black beans, drained + rinsed
juice of 1 lime
7-10 dashes of chipotle hot sauce
salt to taste
(2) 10″ Flour Tortillas
2-3 cups baby spinach
Dab of vegan butter (about 1 tsp)
extras // salsa, guacamole, vegan sour cream + chives
Assembly:
Peel and cube your sweet potato – steam sweet potato using a steamer basket on the stove or in the microwave. Once sweet potato is fork tender, place in a medium bowl and add chipotle seasoning + salt to taste. Using a rubber spatula or potato masher, mash sweet potato and set aside.
While the sweet potato is steaming, heat a medium saute pan over medium/high heat- drizzle olive oil into pan. Add chopped pepper, corn and sliced shallots along with a little bit of salt, saute until peppers and shallots begin to soften, a little caramelize is good too. Remove from heat.
In the bowl of your food processor (a mini processor is great if you have one) fitted with an s blade – add drained + rinsed black beans, juice of 1 lime, salt + Cholula. Process until black bean spread is smooth – about 1-2 minutes.
Lay your tortillas out on your work surface – spread half of each tortilla with the sweet potatoes and the other side of the tortilla with the black bean spread. Layer he veggie mix equally over the black bean side of the tortilla. Layer baby spinach over the sweet potato. Bring the side of the tortilla together as if you are closing a book, repeat with the other tortilla.
Using the same pan as you sauteed your veggies in or a griddle, heat a dab of vegan butter over medium heat. Place quesadilla in the pan and cook until golden brown, flip and cook the other side the same. About 2 minutes per side – repeat with other quesadilla.
Remove from pan, cut quesadilla into 3 triangles and serve with your favorite salsa, guacamole, vegan sour cream or chives!
Enjoy!
From sundaymorningbananapancakes.yummly.com