#what vegetarians eat

Black Bean, Mushroom & Sweet Potato Quesadillas

Ingredients 

1 can black beans, rinsed 

1 large sweet potato, peeled and chopped into small cubes 

½ carton baby bella or white mushrooms, finely chopped (or processed) 

½ medium yellow onion, finely chopped (or processed) 

Seasoning blend: 1 tsp cumin, 1 tsp smoked paprika, ½ tsp kosher salt, ½ tsp ground black pepper, 1 tsp granulated onion, 1 tsp granulated onion, ½ tsp ancho chili powder (or 1 tsp plain chili powder), ½ tsp ground oregano. 

Mexican cheese blend (or your favorite shredded cheese) 

Flour tortillas 

Toppings, optional: guacamole, sour cream, sliced tomatoes, salsa 

Fresh cilantro and lime juice for garnish 

Directions 

Preheat your oven to 380 degrees Fahrenheit. 

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.

Top, garnish, and serve.

Enjoy!