sweet potato quesadillas with black bean pineapple salsa ~vegetarian~
Recipe type: Main
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Sweet Potato Quesadillas with Black Bean Pineapple Salsa Makes 2 quesadillas
  • 2 cups sweet potatoes, peeled and chopped
  • ½ tablespoon coconut oil
  • ¼ teaspoon cumin
  • ⅛ teaspoon chili powder
  • sea salt to taste
  • spritz of fresh lime juice
  • 2 large spinach tortillas or 4 small tortillas
  • ½ cup shredded organic cheddar (optional)
  • Black Bean Pineapple Salsa
  • 1 can (15 oz) black beans, rinsed and drained
  • 1.5 cups fresh pineapple, chopped
  • 3 tablespoons red onion, diced
  • 1 lime, juiced
  • 3 scallions, chopped
  • ¼ cup cilantro, chopped (optional)
  • sea salt to taste
  1. For mashed sweet potatoes:
  2. In a small sauce pan, boil chopped sweet potatoes until tender and easily pierced with a fork. Drain and mash with coconut oil, cumin, chili powder, sea salt and lime juice. Taste and adjust seasoning as needed.
  3. For Black Bean Pineapple Salsa:
  4. Mix all ingredients in a medium bowl until well combined. Taste and adjust flavors as needed.
  5. Heat tortilla in a large skillet over medium-high heat. Add half of sweet potato mixture (and cheese if using), fold tortilla in half and cook until tortilla is lightly golden. Top with black bean pineapple salsa and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2015/04/29/sweet-potato-quesadillas-with-black-bean-pineapple-salsa/
Update cookies preferences