Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Sweet Potato Black Bean Corn Quesadillas

I was in Rebar with my friend eating fabulous food and I had the most phenomenal quesdadilla...and so, upon arriving at home, I pined for this dish long after the restaurant changed their menu...and now I've perfected it! You can too, because this recipe is incredibly quick and easy!



1 medium sweet potato, chopped into small pieces
1 medium onion, sliced into thin rounds
1 can black beans, rinsed
1 t. cumin
1 t. coriander
1 t. turmeric
1 t. allspice
1/2 t. cinnamon
1 c. soy cheddar, grated
1/4 c. toasted pumpkin seeds
8 Corn Tortillas (Or 2 each) - heat directly on burner - flipping from front to back approx. 30 secs. on each side of medium flame. Wrap in foil and keep in warm oven until ready to use
fresh cut salsa or bottled to garnish


In a pot, boil the sweet potatoes till quite soft. Meanwhile, sauté the onions till carmelized and very brown. Mash the sweet potatoes and stir in the spices. Lay out each tortilla and layer as follows: sweet potato, black beans, pumpkin seeds and then soy cheese last. Either fold in half or lay another tortilla on top. Bake at 300°F. till cheese is melty and beans are heated through.


I changed this recipe slightly to work for the Gentle Fall Cleanse, but you can go this website for the original recipe: