Sweet Potato and Spinach Quesadillas

45m

1
sweet potato, peeled and cut into small cubes
4 tbsp
olive oil
a dash
sea salt
a dash
pepper
1/3 cup
quinoa
2/3 cup
water
2 tbsp
lime juice
1/2 clove
garlic, minced
2 tbsp
cilantro
1/2 cup
black beans (drained and rinsed)
1 tsp
vegetable oil
5
small soft tortillas
1 cup
sharp cheddar cheese, shredded
1 cup
spinach
  1. Preheat oven to 450ºF. Toss sweet potato with 1/2 of the olive oil, salt, and pepper. Spread out on a baking sheet in an even layer, and roast for 20 minutes, stirring occasionally.

  2. Combine quinoa with water in a pot and bring to a boil. Cook according to package directions.

  3. Once all of the water is absorbed into the quinoa, stir in lime juice, remaining olive oil, and garlic. Toss in cilantro and salt to taste. Then pour in drained and rinsed beans and about 3/4 cup roasted sweet potato. Stir to combine.

  4. Heat up a small skillet, over medium heat, and pour in vegetable oil. Lay a tortilla in the skillet and spread on an even layer of cheese.

  5. Cover half the tortilla with the quinoa and sweet potato mixture and top with spinach. Fold in half, flipping after 10 seconds to evenly brown both sides of the tortilla. Serve immediately.

I WANT MY OWN COOKING SHOW!

FoodyTV's talent scouts are looking for the next incredible culinary talent. Is that you?