In a microwave-safe bowl, add the sweet potato cubes and cover the bowl with plastic wrap.
Par-cook [partially cook] your sweet potatoes for 5 minutes in the microwave.
While your sweet potatoes are in the microwave, heat a medium-large pan with a few tbsp of olive oil over medium heat.
Once the oil has come to temperature, add in the onion and the mushrooms.
Season with a small pinch of salt and cook until the onion begins to become translucent.
Once the onion has become translucent, add in the black beans.
Once the sweet potatoes have finished, carefully add them to the vegetable mixture.
Season generously and cook until the black beans are warmed through and soft.
To assemble your quesadilla, lay down a layer of cheese on one side of the tortilla, add filling and fold over. Repeat until you have made your desired number of quesadillas.
Cook the quesadillas in the oven until the tortillas are golden brown and the cheese has melted.
Hey friends. I know it’s been a while since my last post, but I wanted to bring you all something simple. This isn’t really a recipe, but just something quick and delicious.
Veggie Flatbread
Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, spinach, mushrooms, red onions, assorted bell peppers, sliced tomatoes, and herbs.
Chicken Flatbread
Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, mushrooms, sliced tomatoes, and spinach.
Instructions
Both baked at 415 degrees for about 15 minutes until flatbread was toasted and cheese was completely melted.
This gluten-free black spread is nutty, slightly sweet from a dash of honey, and simple irresistible on toast. It’s also so quick and easy to make in a food processor!
INGREDIENTS:
1 cup black sesame seeds
¼ tsp kosher salt
3 tbsp avocado oil plus more as needed
2 tbsp honey
INSTRUCTIONS:
Put a pan on medium heat and lightly toast the sesame seeds for 1-2 minutes. They should darken in colour and get a light, nutty flavour.
Add the sesame seeds and salt to a food processor. Process for about 2-3 minutes or until the seeds have formed a fine powder.
Continue to run the food processor and slowly drizzle in the avocado oil. Run the food processor for another 3-5 minutes (a long time!) or until the seeds form a thick, runny, deep black paste.
Once you reach your desired consistency, stir in the honey.
Put in a jar or air-tight container and store in a cool, dry place. Use as needed!
Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into ¼-inch thick slices. Salt on both sides and let sit to “sweat” for 10 minutes. Pat dry with paper towel and wipe off remaining salt. Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.
Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. Note: this softens the eggplant so you can easily roll it with the filling.
Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.
Prepare rollatini: Then spread a thin layer of sauce on the bottom of your casserole or baking dish. After eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on eggplant, then roll and lay in baking dish with sauce. Repeat until finished.
Bake: Spoon 1 to 1 ½ cups of marinara sauce over eggplant, sprinkle with mozzarella cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!
Notes
Reheating tips: preheat oven to 350F and heat until warm (about 10-15 minutes).
Freezing tips: Prepare rollatini as directed, but don’t bake. Store in a sealed container and freeze as needed. Let thaw and bake as recipe instructs.
