These are really, really good. It may sound like a strange combination of ingredients, but these are delicious! I make these in large batches so that I have 8 bags in the freezer ready to made for lunches. Any recipe that has my kids happily eating vegetables and beans is a winner in my book!
1 onion, chopped
3 garlic cloves, minced
1 Tbsp. ground cumin
2 cups grated, peeled sweet potato or yam
19 oz. can black beans, rinsed and drained
sea salt to taste
Mix ingredients and put in 2 medium sized resealable freezer bags. Remove excess air, seal and freeze. You can instead put all of the mixture in one large resealable bag but I prefer to freeze this recipe in smaller quantities so that I can take just one bag out as a lunch sized meal for the kids and I.
Additional ingredients for cooking day:
grated jalapeños jack or tex mex cheese
Udi’s gluten free tortillas
On cooking day, thaw and then fry mixture in a greased pan on medium heat for about 10 minutes.
Spread mixture on one side of tortillas. Sprinkle with cheese and if desired, add some sliced jalapeños. Fold over the other half of the tortillas.
Bake in 350* oven until cheese is melted. Serve with salsa or guacamole.
Please note: In the interest of full disclosure, the picture at the top is of a cheese and onion gluten free quesadilla. I made sure to take a picture of the sweet potato and black bean mixture as I was cooking it up but then by the time I realized that I hadn’t taken a picture of the finished quesadilla, the kids had eaten them all up! So I quickly made up a simple quesadilla just for the picture and Einstein was more than happy to eat it.