Quick Quesadillas

March, 2020

This is a simple and quick lunch or dinner option that requires few ingredients and packs a healthy punch. This recipe takes advantage of roasted sweet potato that is already left in the fridge and is looking for a reinvention! These quesadillas are very satisfying on their own, but would pair great with a hearty soup or green salad.

1c. leftover roasted sweet potato

⅓ c. white kidney beans, drained and rinsed

2 tbsp. fresh cilantro

pinch of kosher salt

½ tsp. ground black pepper

4 tbsp. crumbled chevre

4 tortillas

In a food processor, combine the sweet potato, kidney beans, cilantro salt and pepper. Pulse until the ingredients form a paste. Set aside.

Heat a small frying pan over medium heat. Place one tortilla in the pan, spread half of the sweet potato mixture, sprinkle 2 tbsp. of the chevre and pop the top on the quesadilla. Cook until both sides of the tortilla are golden brown. Repeat with the other 2 tortillas.

This mixture freezes well, so make extra for a rushed weeknight meal!