Does anyone else pronounce quesadilla “case-a-dill-a” thanks to Laguna Beach/The Hills?
If you’ve read up on my grilled cheese recipe, you’ll understand I’m not a big fan of cheese (unless it’s parmesan cheese of course). So, as you may have guessed, when everyone is diving for the quesadillas at a party or bar – i’m usually waist deep in another appetizer at that point. This is a simple quesadilla recipe with both a soft and crunchy bite.
I’ve been cooking with sweet potatoes a lot lately as it’s a great meat alternative for vegetarians. I wanted to create a similar texture and consistency as a typical quesadilla, so mashed black beans and sweet potato were the first foods to come to mind.
Pair this recipe with my homemade avocado crema for the perfect balance of sweet and salty and a little extra flavor.
A vegetarian sweet potato with mashed sweet potato and black beans. Topped with cheese and avocado crema.
- 1 Whole Wheat Wrap large
- ½ cup black beans warmed & mashed
- ½ cup sweet potatoes cooked & mashed
- 1 Tsp Jalapeno finely diced
- Sprinkle Cheddar Cheese
- ½ Avocado sliced
- Avocado Crema recipe in paragraph above
Bake the Sweet Potatoes in the oven at 375 degrees for about 35 minutes (or until fork tender).
Remove from oven and mash.
Pour the black beans in the sweet potato mash and mash until incorporated.
Spread the mixture on one half side of the wrap.
Sprinkle cheese and place avocado slices before folding the other side of the wrap on top.
Place in skillet with a little olive oil and cook until golden brown (flip and repeat).