SWEET POTATO, BEAN AND WILD RICE QUESADILLAS WITH ROASTED CORN SALSA for DINNER.
Recipe from THE VEGAN COOK'S BIBLE by PAT CROCKER.
Mashed sweet potato, onion, wild rice, black beans, and bananas sandwiched between 2 crispy whole wheat tortillas then topped with roasted corn salsa.
The salsa consists of a mix of roasted corn, carrots, orange bell pepper, then tossed with avocado, green onions, lemon juice, salt, and a homemade Pomegranate Molasses (reduced pomegranate juice, lemon juice, and sugar).
I was looking forward to making this dish.
Since becoming VEGAN, we stopped eating traditional quesadillas.
But, it took me a long time to realize that vegetables and beans could replace the traditional cheese filling.
This dinner was one of the best ever!!!
The quesadilla was perfectly crispy on the outside, soft on the inside.
And the salsa added freshness, color, and sweetness.
Dinner turned out delicious and more importantly,my husband LOVED it!