Sweet Potato Quesadillas

I have made sweet potato and black bean burritos a million times and when I went to go make them this time around they turned into delicious quesadillas. Packed full of veggies, one quesadilla is sure to be enough! There is a little bit of prep work involved in this recipe but rest assure if you double or triple the recipe they freeze well and make a quick healthy meal! Taste great with Daiya Cheese!

Ingredients:
1 1/2 cup cooked beans (I used black)
1 1/2 cup cooked rice or quiona
2 bell peppers, your choice, finely diced
2 cooked sweet potatoes, skins removed or not
1 cup corn
2 large bunches kale or leafy green veggie, chopped
1 cup corn
1 zucchini, diced
1 tsp cumin
1 tsp onion powder
1 tsp fresh lime juice
1 tsp creole seasoning
Sea salt and pepper, to taste
2 tsp olive oil
8 whole wheat tortillas

Directions:

In the large skillet heat up 1 tsp oil on medium heat. saute peppers, corn, & zucchini until brown. Remove from heat and pour in large bowl. Mix in the beans, cumin, onion powder and creole seasoning and lime juice, mix well. Set aside.

In the same skillet add remaining 1 tsp oil, heat skillet on medium and add in the kale sauteing for 7 minutes. Remove from heat place in your bowl that already has your veggies in it and mix well. Season with salt and pepper to taste.

Preheat oven to 350F. Take 1 tortilla and spread a thin layer of sweet potatoes. Next add your veggie mix on top. Take another tortilla and spread a thin layer of sweet potatoes on it and place on top of the other making a quesadilla! Do this for the other 6 tortillas making 3 more quesadillas! Place on a non-stick cookie sheet and bake for 10 minutes.