Vegan Food Lovers Features VEGAN QUESADILLAS WITH SWEET POTATOES, BLACK BEANS AND RICE By @foodearthlife INGREDIENTS: 2 Large sweet potatoes, peeled and cut in to chunks 2 cups cooked rice (I used a mixture of sprouted red, brown and black) 1 cup cooked black beans (or canned, drained and rinsed) 1 half large onion, diced (I used white, but I think red would be very nice) 2 cloves garlic, minced 1 cup chopped cilantro (plus more for garnish, if desired) 3 tablespoons olive oil (separated) 1.5 tsp cumin 1 tsp salt 4-6 vegan flour tortillas 4 avocados, sliced 2 limes quartered DIRECTIONS: Steam sweet potatoes until tender and place in large bowl. Mash sweet potatoes until smooth, stir in cooked rice and black beans and set aside. In a sauté pan over medium heat, warm 1 tablespoon of olive oil and cook onions until translucent (7-10 minutes). Add garlic and continue to sauté for 1 minute. Add cumin and salt and cook for another 30 seconds. Remove from heat. Add onion mixture to the bowl with the sweet potato mash and mix until combined. Stir in chopped cilantro Spread ¾ cup of the filling evenly over one half of each tortilla and fold in half. (of course, you can use more or less of the filling) Heat the remaining two tablespoons of the olive oil in a frying pan and fry each of the quesadillas (one at a time) until golden and crisp on both side. Place on paper towel to remove excess oil, Gently open each quesadilla, put 1 sliced avocado inside and squeeze ½ of a lime on top. Close quesadillas, slice and serve! Enjoy! www.facebook.com/Veganfoodlovers #veganfoodlovers recipe.