Roasted Sweet Potato and Bean Quesadillas.
The Roasted sweet potato and refried beans add a ton of fiber to these quesadillas, as well as some iron and lots of vitamin A. I like to top these with guacamole or avocado slices.These were so, so, so good. If you don’t have food allergies, then you still must make these, but just use your favorite tortillas and regular pepper jack cheese.
Ingredients for Roasted Sweet Potato
- 2 medium sweet potatoes peeled and sliced
- 2 Tablespoons olive oil
- 2 teaspoons cumin
- 1/2 teaspoon sea salt
- 2 Tablespoons vegan buttery spread
- 4 gluten free tortillas
- refried beans
- Daiya Jalapeno Havarti cheese block sliced
Instructions for Roasted Sweet Potato
Preheat the oven to 425 degrees. Place the sweet potatoes, olive oil, cumin and sea salt in a glass baking dish. Roast the sweet potatoes for about 40 minutes, until they are tender and lightly caramelized on the edges.
Once the potatoes are done, heat a half tablespoon of vegan buttery spread in a skillet over medium heat. Place one tortilla in the pan, and spread refried beans over half of it.
Layer the roasted sweet potatoes on top.* Place two pieces of the Jalapeno Havarti Daiya Cheese on top. Fold the tortilla over and press flat with a spatula.
Cook until the tortilla is golden brown on one side, then filp over. Cook until golden brown on the other side and cheese is melted.
Repeat with remaining ingredients.
Slice quesadillas and serve with avocado.
*Depending on the size of your sweet potatoes, you may have some left over. They are delicious to enjoy on the side.
- Total Fat – 11g17%
- Saturated Fat – 2g10%
- Cholesterol – 0mg0%
- Sodium – 380mg16%
- Potassium – 236mg7%
- Total Carbohydrates – 13g4%
- Dietary Fiber – 2g
- Sugars – 2g
- Protein – 1g2%
- Vitamin A – 190%
- Vitamin C – 1.9%
- Calcium – 2.9%
- Iron – 5.9%