Black bean and sweet potato sheet pan Quesadilla

If you are looking for a quick weeknight Tex-Mex meal, look no further! These sheet pan quesadillas are easy to make, extremely filling and pack some tasty and nutritious ingredients. The filling includes hearty sweet potatoes, black beans and mushrooms, among other things. The blend of spices that goes into the filling delivers classic Tex-Mex flavors you can't go wrong with. I have added vegan chorizo to the filling which is entirely optional. I've used a spicy and tangy jalapeno salsa as a topping. Other toppings include sour cream, guacamole, creamy cilantro and jalapeno sauce or whatever you fancy.

Serves: 4 | Prep. time: 15 minutes | Cook time: 40 minutes

Ingredients:

• 1/2 tbsp olive oil

• 1 sweet potato, diced into small cubes

• 1 red potato, diced into small cubes

• 1/2 cup sliced red onions

• 8 Cremini (baby bella) mushrooms, sliced

• One 15 oz. can black beans

• 1 tsp crushed black pepper

• 1 tsp chili powder

• 1 tsp cumin

• 1 tsp garlic powder

• 1/8 tsp ground cinnamon

• 1/2 tsp paprika

• 1/2 tsp dried oregano

• 1/4 cup vegan chorizo (https://www.heb.com/product-detail/frieda-s-soyrizo-meatless-soy-chorizo/319879; optional)

• salt

• 7 large tortillas (burrito size)

• cooking spray

• 1/2 cup shredded cheese (Mexican blend)

Directions:

1. In a frying pan, heat the oil and add the diced sweet and red potatoes. Fry on medium-low heat with lid on for 8-10 minutes, till potatoes start becoming tender.

2. To the same pan, add sliced onions and fry for 3 minutes or till onions turn translucent.

3. Add the sliced mushrooms and black beans.

4. In a small bowl, mix all the dry spices and oregano and add to the pan. Mix well to coat all the pan ingredients with the spice blend.

5. If adding the vegan chorizo, add it at this point and with a wooden spoon or spatula, crush inside the pan and stir to mix.

6. Finally, add salt to taste. The black beans (if using salted) and vegan chorizo will have plenty of salt so you will not need much more.

7. Turn heat off, pre-heat oven to 375F and set out two 18" x 13" sheet pans (baking trays). Grease one with a small amount of cooking spray.

8. One the greased pan, arrange the tortillas as shown in the picture below. I placed 6 tortillas along the edges, and half a tortilla to fill the gap in the center. Add the cooked filling in the middle and spread to form a layer about an inch thick. Top with a layer of cheese. Use the overhanging tortillas to wrap the filling and use the remaining half of the tortilla to fill any gaps on top.

9. Place the other sheet pan on top to add some weight and bake at 375F for 15-20 minutes (depending on how crisp you like your quesadillas).

10. Remove from oven, let it rest for 5 minutes and then using a pizza cutter, cut into squares and serve with salsa or any other toppings.