Nothing goes to waste here! We had some of the 2 bean sweet potato filling and moringa-infused tortillas left that I used to make the enchiladas the other day, so leftover quesadillas it is.
To be honest they came out great and since they were made with leftovers, there was almost no work involved to create this delicious lunch. Would work as a savory breakfast too, but as you know I like my green drinks for breakfast ;)
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Moringa Infused Double Bean Sweet Potato Quesadilla
Ingredients (serves 2)
- 2 wraps or tortillas, our where infused with moringa hence the green color
- Leftover double bean sweet potato filling
- Tomato
- Onion
- Fresh Chives
- Sea salt and black pepper to taste
- Iceberg lettuce
FYI: get the recipe for the "Moringa Infused Double Bean Sweet Potato" HERE
Directions
- Top half of the tortillas with an even layer of the 2 bean sweet potato filling, then fold the other half of the tortilla over the mixture.
- Chop tomatoes, onion, and chives. Season with salt and pepper and serve with iceberg lettuce as a side.
- Place a lightly oiled skillet over medium heat. Place one or two tortillas in skillet and cook until browned and crispy. This will take about 3 to 4 minutes. Flip the quesadilla and cook until browned on the opposite side. Repeat until all quesadillas are cooked, adding oil to the skillet as needed.
Enjoy your meal!
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