I went to Nashville a few weeks ago and found myself sitting in a little restaurant called the wild cow. The vegan restaurant created delicious dishes; I found it hard to choose just one thing. I ended up ordering sweet potato and black bean tacos. It was weird at first, then it grew on me. I loved that sweet potatoes were incorporated because they have numerous nutritional benefits. So here I am whipping up my own version.
I decided to go with quesadillas because the super bowl is tomorrow. They are super easy to make and have ingredients that many people have on hand. Thats why these are nice. Plus, you can sneak in healthy food without anyone really noticing.
Ingredients:
4 Corn soft tortillas
1/2 Can of black beans
1 Sweet potato
1/4 Cup almond milk
1 Tsp salt & pepper
1 Tsp cumin
Vegan sour cream
Vegan cheese
Directions:
1. Get a pot of boiling water started. Peel and dice the sweet potato.
2. Place sweet potato into the water and let simmer for about twenty minutes. When sticking a fork into the sweet potato, it sound enter easily.
3. Drain the water and mash the potato with a fork.
4. Stir in almond milk. Then, place in a bowl.
5. Throw the black beans into the pot with spices and cook until heated. About 3 minutes.
6. Fry the tortillas in a pan sprayed with pam. Each side only takes a minute.
7. Place half of the potato mixture onto two of the tortillas, then top with black beans.
8. Top both with cheese and sour cream.
9. Place the other tortillas on top.
10. Slice the tortillas like you would a pizza.
Optional: Top with salsa or guacamole
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