Roasted Sweet Potato and Black Bean Quesadillas
To be honest with you, it was only until I stood back (cheese all over my face) and stared at the crumbs on my plate, when I came to the realisation that there was zero meat involved in this dish. In fact, as I was developing this recipe it never even crossed my mind to add any. Traditional quesadillas call for chicken, sometimes steak. But for me, the heartiness from the sweet potato and black beans was everything these vegetarian quesadillas called for.
Heck, it’s not often we chuck out a recipe with no trace of meat here at the DGBMH HQ, but when we do, we do it big.
Black beans and sweet potato are a marriage made in heaven. Not only because you’re essentially eating carbs with carbs, but the way they take on flavour and add such a gorgeous texture to these quesadillas is almost too much to bare sometimes.
Ingredients
Method
for full recipes please see : www.dontgobaconmyheart.co.uk
Heck, it’s not often we chuck out a recipe with no trace of meat here at the DGBMH HQ, but when we do, we do it big.
Black beans and sweet potato are a marriage made in heaven. Not only because you’re essentially eating carbs with carbs, but the way they take on flavour and add such a gorgeous texture to these quesadillas is almost too much to bare sometimes.
Ingredients
- 2 Large Sweet Potatoes, peeled and sliced into chunks
- 4 White Tortilla Wraps
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/4 tsp Cayenne Pepper (or to preference)
- 1/2 can of Black Beans, rinsed
- 2 Large handfuls of Cheddar
- Juice from 1/2 a Lime
- Salt & Black Pepper, to taste
- Olive Oil (see note A)
- Extras 'n' optionals:
- Avocado
- Jalapeno
- Fresh Coriander
- Extra Limes
- Sour Cream
- Salsa
- Guac
Method
- Preheat oven to 220c (430f).
- .....................................
for full recipes please see : www.dontgobaconmyheart.co.uk
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