SWEET POTATO BLACK BEAN QUESADILLA

INGREDIENT:

  • 1/2 cup vegetable broth (divided)
  • 2 fully packed cups of raw spinach
  • 2 medium sized sweet potatoes (boiled until tender & mashed)
  • 2 full cups black beans, soaked (overnight) and cooked on a low boil for 60minutes and then chopped in food processor.
  • 1 medium size yellow onion chopped
  • 4 cloves garlic minced
  • 1 tsp coriander powder
  • 2 tsp ground cumin
  • 4 tablespoons Bragg's Liquid Aminos (or your preferred Tamari or soy sauce)
  • Sea salt to taste!
  • 10 of your favorite tortillas (I use Ezekiel's whole grain tortillas-- no preservatives, all organic ingredients and super tasty!)

DIRECTIONS:

  • Heat 1/4 cup vegetable brother in a large skillet over medium-high heat. Add the onion, garlic, cumin and coriander. Sauté until onion is translucent, about one minute.
  • Add in remaining ingredients-- the rest of the vegetable broth, spinach, black beans, mashed sweet potato and Bragg's. Mix thoroughly and cook for about 5 minutes.
  • Remove from heat and season with sea salt to your taste.
  • Place about 1/2 cup of mixture onto one tortilla, so that it is spread evenly across entire surface. Place another tortilla on top and on medium heat, toast the now quesadilla in a lightly oiled skillet (or non-stick pan), until golden crisp!
  • Cut into four pieces and top with your favorite salsa and avocado slices and for a real treat, drizzle cashew cheeze over the top!
  • Yields 5 quesadillas (four pieces a serving)