These quesadillas 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 make 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 mixtures 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 me.
Additional ingredients for the cooking day:
grated jalapeños jack or tex mex cheese
jalapeños (optional)
Udi’s gluten-free tortillas
On cooking day, thaw and then fry the 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.
Special notes:
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.
This recipe is part of my 10 Days of Gluten-Free Freezer Meals series. You may also be interested in following my Gluten-Free Recipes or Freezer Meals Pinterest Boards.
- 1 med onion chopped
- 3 cloves garlic minced
- 1 Tbsp ground cumin
- 2 cups sweet potato or yam peeled and grated
- 19 oz can black beans drained and rinsed
- salt to taste
- jalapenos jack or tex mex cheese grated
- jalapenos optional
- Udi's gluten-free tortillas
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Mix ingredients together and place in 2 medium resealable freezer bags for a larger meal or in 1 large bag for smaller lunches
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Remove excess air and freeze
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Thaw and fry mixture in a greased pan on medium heat for about 10 minutes
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Spread mixture on one side of tortillas
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Sprinkle with cheese and jalapenos, if desired
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Fold over the other half of the tortillas
