Meatless Mondays

Healthy food is good for you, but junk food is delicious. What if I told you that you could have both? These sweet potato and bean quesadillas will have the whole family asking for seconds (and you don’t even have to trick them into eating their veggies.)

INGREDIENTS

  • 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

INSTRUCTIONS

  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.
  4. Cook until the tortilla is golden brown on one side, then filp over. Cook until golden brown on the other side and cheese is melted.
  5. Repeat with remaining ingredients.
  6. Slice quesadillas and serve with avocado.
  7. *Depending on the size of your sweet potatoes, you may have some left over. They are delicious to enjoy on the side.

Recipe & Original Photo courtesy of The Pretty Bee