Roasted Sweet Potato and Bean Quesadillas

Roasted sweet potatoes and refried beans are wrapped in crispy fried tortillas to make a delectable dinner!

Oh Monday, here you are yet again…with your chilly winds and grey skies.

Actually, I’m happy to see another Monday, because that means we are getting through winter and heading to SPRING! Can you even believe it? The first day of Spring is only 25 days away. That gives me hope, even though we are still in the negative temps over here.

I was in a bit of a blah mood this weekend, and most food was sounding sort of boring. (That happens to me in the winter!) I decided to roast some sweet potatoes, (because those ALWAYS sound good), and the next thing I knew, we had a pile of crispy, melty, delicious quesadillas.

And is there anything better to take away the winter blahs than a nice creamy, crunchy, comforting meal? I think not. This easy recipe is sure to become a family

Roasted Sweet Potato and Bean Quesadillas.


  • 2 medium sweet potatoes peeled and sliced
  • 2 Tablespoons olive oil
  • 2 teaspoons cumin
  • 1/2 teaspoon sea salt
  • 2 Tablespoons vegan buttery spread
  • 4 gluten free tortillas
  • refried beans
  • Daiya Jalapeno Havarti cheese block sliced
  • avocado

  1. 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.
  2. 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.
  3. 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.

Read The Full Recipe in The Source (Thank You For The Source): theprettybee.com

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