Black Bean and Sweet Potato Quesadilla with Spicy Tahini Sauce
Ingredients
- Dry black beans
- Sweet potato
- Sprouted whole grain tortilla
- Ground cumin
- Sea salt
- Cashew cheddar cheese
- Fresh spinach
- Coconut or avocado oil
Spicy tahini sauce
- 3 tablespoons tahini
- 2 tablespoons hot sauce
- 2 tablespoons coconut milk
- 1 tablespoon coconut aminos or tamari
- 1 tablespoon lime juice
Preparation
Soak dry beans in water for up to 24 hours, then rinse and drain them.
Cook the beans in fresh water until soft, adding a piece of kelp or kombu if desired, and add salt at the end to avoid extending cooking time.
Cook sweet potato until soft, then mash it
Heat a bit of coconut or avocado oil in a skillet over medium-low heat.
Lay the tortilla in the skillet and add cooked black beans on one side.
Sprinkle with cumin and a dash of sea salt.
Top with mashed sweet potato, cashew cheddar cheese, and spinach.
Fold the tortilla, flip it, and cook on the other side for another 1-2 minutes.
Slice the quesadilla and serve it with the spicy tahini dip.
Mix all spicy tahini sauce ingredients together
