Quinoa, Roasted Vegetable and Black Bean Quesadillas

Sweet potato, scallions and red pepper get flash roasted and mixed with quinoa, black beans and a cumin-lime dressing for a healthy, hearty quesadilla filling.

Ingredients

2 cups sweet potato, peeled and cut into a 1/2-inch dice (about 1 medium sweet potato)

1 medium red pepper, cut into a 1/2-inch dice

1 bunch scallions, cut into 1/2 inch lengths

2 cloves garlic, divided

3 tablespoons extra virgin olive oil, divided

2 teaspoons cumin, divided

sea salt

2 tablespoons freshly squeezed lime juice (from 1 lime)

2 tablespoons cilantro, chopped

1 tablespoon apple cider vinegar

1 cup cooked red quinoa

1 cup drained canned black beans

4 La Tortilla Factory Low Carb, High Fiber Tortillas, Traditional Flour

1 cup low fat shredded cheddar cheese

1 cup baby arugula

Directions

Preheat oven to 450.

Toss the sweet potato, red pepper, scallions and 1 clove garlic, thinly sliced, with 1 tablespoon olive oil, 1 teaspoon cumin and a pinch of salt in a large bowl. Spread vegetables out in a roasting pan and roast for 20 minutes, tossing once or twice, until tender and caramelized.

While vegetables are roasting, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon cumin, lime juice, cilantro, apple cider vinegar and a generous pinch of salt. Stir in quinoa and black beans and add vegetables when they’re done. Toss all to coat and season with salt as needed.

Lay a tortilla down on a skillet or a wide saute pan over medium heat and sprinkle 1/4 cup cheese over the top. Mound a heaping 1/4 cup of the quinoa mixture one one half of the tortilla and top with 1/4 cup arugula. When the cheese has begun to melt, fold the quesadilla in half and press gently. Cook for 3-4 minutes, until the tortilla is turning golden, and flip. Cook another 3-4 minutes. Repeat with remaining tortillas and filling. Cut into thirds to serve.

Serves 4

Calories: 370 | Total fat: 16 grams | Dietary fiber: 16 grams | Protein: 19 grams