Black Bean And Potato Quesadillas

Prep time: 20 mins 

Cook time: 45 min

Serves: 4 large quesadillas 

INGREDIENTS:

• 1 large potato
• 1 cup brown rice, cooked
• 8 ounces refried beans
• 1 cup of salsa (optional or make your own)
• 1 cup fresh spinach
• 8 ounces pre-soaked black beans, or 1 can drained and rinsed
• 1/4 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1 jalapeño pepper, diced (sub for half a bell pepper for less spiciness)
• 6 gluten-free or whole-wheat tortillas (or any tortillas of your choice) 

DIRECTIONS:

• Preheat your oven to 375º F and prepare a baking sheet with parchment paper.
• Peel and cube the potato. Place the potato cubes on a baking sheet, spread them out, and then drizzle olive oil on them. Add a sprinkle of salt and pepper to the potatoes.
• Bake them in the oven for 25-30 minutes, until soft and brown.
• Meanwhile, prepare brown rice as directed. 
• In a pan, mix the black beans and refried beans over medium heat. Add onion powder, chili powder, and cumin to taste, and stir. 
• Place a tortilla in a frying pan on medium heat, and add in the potatoes and bean mixture. 
• Add diced jalapeños for extra spice (optional).
• Sprinkle shredded vegan cheese into the quesadilla.
• Flip to make half a quesadilla, or place another whole wheat tortilla on top. Press down on the top of the tortilla with a spatula.
• Brown for about 3 minutes. Flip and cook for another 3 minutes. 
• Cut into the desired number of sections and serve topped with salsa and fresh cilantro!