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Ingredients
- 2 grain-free or gluten-free tortillas (Siete almond, cashew, chickpea, or cassava wraps are great!)
- 1/2 of a cooked sweet potato , cubed
- 2 tbsp canned black beans , drained and rinsed
- 2 tbsp guacamole (plus more for dipping, if desired)
- 1/4 cup shredded mozarella cheese
- 1 tbsp coconut oil (for cooking)
- pinch of sea salt
- sprinkle of nutritional yeast (optional)
Ingredients
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Instructions
- Start by laying one tortilla flat and fill with the guacamole, sweet potato, black beans, and sprinkle with cheese.
- Top with the second tortilla, and preheat a large skillet over medium heat with the coconut oil.
- Cook for about 2-3 minutes on each side or until crispy.
- Slice in half or in quarters, and enjoy with extra guac for dipping, if desired!
I didn’t know if this would fill me up for lunch and it did! I ate it with a green salad. The guacamole is a must for the added flavor. I am not used to cooking with coconut oil so I burnt it a little, but it just added a little more flavor haha.
These are soooo good and filling! My husband LOVED them and even just requested them for a meal again (we just had them last week).
Wow, these are amazing. I swapped avocado oil in for the coconut oil, doubled the black beans and added a couple dashes of cumin, cayenne and oregano to the quesadilla for more flavor. Served with a bit of sour cream because we had some on hand. One recipe (two tortillas) served two for a quick lunch!
Yum! So glad to hear you enjoyed this recipe, Suz 🙂
Delicious! And it uses mostly ingredients I pretty much always have on hand anyway. I think this recipe is plenty for two servings, not just one, so make sure you have someone to share it with!
So glad you enjoyed this recipe, Summer!
I didn’t have any guacamole or limes today, but I wanted to try this so I used smashed avocado and Everything But the Bagel seasoning, and it came out quite tasty. I’d still like to try the recipe as written though!