ROASTED SWEET POTATO AND BEAN QUESADILLAS
PREP TIME
10 mins
COOK TIME
50 mins
TOTAL TIME
1 hour
Delicious, crispy, melty quesadillas with beans and roasted sweet potatoes.
Author: The Pretty Bee
Recipe type: Entree
Cuisine: Gluten Free
Serves: 4
INGREDIENTS
- 2 medium sweet potatoes, peeled and sliced
- 2 Tablespoons olive oil
- 2 teaspoons cumin
- ½ teaspoon sea salt
- vegan buttery spread
- 4 gluten free tortillas
- refried beans
- Daiya Jalapeno Havarti cheese block, sliced
- avocado
METHOD
- 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.
These are warm and filling – the perfect lunch for after a morning of playing in the snow!
