
Spiralized Sweet Potato & Black Bean Quesadillas
Ingredients (13)
- 1 cup mild salsa verde, either homemade or store-bought
- 1 large ripe avocado, pitted and sliced into a few big pieces
- Big handful of fresh cilantro (some stems are ok)
- ½ lime, juiced (about 1 tablespoon lime juice)
- 1 medium-to-large sweet potato (about 12 ounces), peeled
- 1 to 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt
- 4 whole grain tortillas (about 8” in diameter)
- 3 cups (about 6 to 8 ounces) freshly grated cheddar or Monterey Jack cheese
- 1 cup cooked black beans (from one 15-ounce can), rinsed and drained
- 2 teaspoons refined avocado oil or other quality high-heat vegetable oil, for brushing
Directions
Learn how to make this recipe at Cookie and Kate