SWEET POTATO AND BLACK BEAN QUESADILLAS WITH LIME CREMA

If you love Mexican food, you are going to love sweet potato and black bean quesadillas.

I got this recipe from Yarmouth nutritionist Sara Sullivan.

Instead of chicken or beef, this recipe calls for sweet potatoes. They taste good and are so healthy for you. Sweet potatoes contain vitamins A,C and D. They also have lots of iron.

Black beans are your protein. The legumes are also high in fiber.

The best part of this recipe is the lime crema. It takes the place of sour cream. You use unsweetened almond milk and cashews.

This dish has lots of ingredients, but is not that difficult to make. The best thing about it, sweet potato and black bean quesadillas are delicious, especially with the lime crema.

Enjoy this vegan take on quesadillas and as always enjoy that vegan thing, I sure do.

Ingredients for Sweet Potatoes

2 large sweet potato, peeled and diced into 1-inch pieces
1/4 teaspoon chili powder
1/2 teaspoon salt

Ingredients for Black Beans

1 (15-ounce) can black beans, undrained
1 teaspoons ground cumin
½ teaspoon chili powder
1 teaspoon fresh lime juice

Extra Ingredients for Quesadillas

1/4 cup chopped fresh cilantro
4 green onions, thinly sliced
8 flour tortillas of your choice (gluten-free or sprouted work well!)
Olive oil for cooking

Additional garnishes

¼ cup pepitas
1 avocado, pitted and sliced or guacamole
Jarred salsa verde
Sliced fresh jalapenos
Chopped cilantro
Hot Sauce

Directions

Place sweet potatoes into a large pot and cover with salted water and bring to a boil. Reduce heat to medium-low and simmer fora bout 15 minutes or until very tender. Drain and transfer to a bowl. Mash sweet potatoes with chili powder and salt.
While sweet potatoes are cooking, season the beans! Transfer the beans without draining them to a medium pot. Stir in the cumin, chili powder and fresh lime juice and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
Spread an even amount of sweet potato mixture onto four tortillas. Then cover with even amounts of black beans, sprinkle with cilantro and green onions; cover with a tortilla. Repeat with remaining tortillas and fillings.
Drizzle several teaspoons of olive oil into a frying pan and place over medium-low heat; cook 1 quesadilla in the hot pan until slightly brown and heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters and top with lime crema, hot sauce and guacamole. Set aside and repeat until all quesadillas are cooked. Then add your favorite garnishes.

Ingredients and directions for Lime Crema

1/2 cup plain unsweetened almond milk (plus more to blend)
1 cup raw cashews
1 teaspoon sea salt
1 lime, all the juice + zest
Blend everything together on high until smooth adding more almond milk to reach desired consistency. Store it in an air-tight container, refrigerated, for up to a week.