Sweet potato and black bean sheet pan quesadilla

Ingredients

• 1 cup brown rice (uncooked)
• 1/2 cup onion (diced)
• 2 cloves garlic (finely minced)
• 2 tbsp (30 mL) olive oil
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp chili flakes
• 2 1/2 cups sweet potatoes, mashed
• 1 1/2 tsp salt (divided)
• 1/4 tsp pepper
• 19 ounces black beans, canned (550 ml)
• 12 ounces corn niblets, canned (341 ml )
• 1/3 cup chopped cilantro (or parsley)
• 17.6 ounces salsa (500 grams)
• 8 large tortillas (corn or wheat)
• olive oil (for brushing pan and tortillas)

Instructions

1. 1

   Cook rice: Rinse your brown rice (See Recipe Note) and cook it according to package directions. Set aside the cooked rice.

2. 2

   Preheat oven: Preheat your oven to 400 degrees Fahrenheit.

3. 3

   Fry onions: In a large skillet heat the olive oil and saute the onions and garlic. After 2 - 3 minutes add the cumin, turmeric, and chili flakes. Continue cooking until the onions are soft and translucent. Stir regularly during this time to prevent anything from burning.

4. 4

   Combine sweet potatoes: Remove the skillet from the heat and add in the sweet potato mash, 1 teaspoon of salt and the pepper. Mix well to combine. Set aside.

5. 5

   Drain cans: Drain and rinse your black beans and corn and combine them in a clean bowl. Add the cilantro or parsley, ½ teaspoon salt and mix to combine. Set aside.

6. 6

   Arrange tortillas: Take one of your baking trays and brush the bottom with some olive oil. Place 6 tortillas around the edges of the baking tray so that half of the tortilla is on the tray and the other half is hanging over the side. Take a 7th tortilla and place it in the center of your baking tray. The goal is to ensure that you do not see any part of your baking tray. Set aside.

7. 7

   Assemble quesadilla: Begin assembling your quesadilla. Spread the sweet potato mixture across your tortillas in the pan; this is your bottom layer. We like to use an offset spatula or the back of a spoon to make this as even and smooth as possible.

8. 8

   Add corn: On top of the sweet potatoes place the corn and black bean mixture. Even that out as well. Next pour the salsa over the top of the corn and black beans and finally top with the cooked rice.

9. 9

   Finish assembly: Once all of the filling is added, place an 8th tortilla in the center of the baking tray and then fold over the tortillas which were hanging over the side of the baking tray. You should completely cover your filling. See video here.

10. 10

    Brush top: Brush the top of your tortillas with a bit of olive oil and cover the top with a sheet of parchment paper. Next, place your second baking tray on top of your parchment paper and press down. See video here.

11. 11

    Bake in the middle rack of your oven for 20 - 25 minutes. You may need to remove the top baking tray and parchment paper near the end of the cooking time in order to brown the top. You can also set your oven to broil for a minute or so (watch carefully so that you don't burn it).

12. 12

    Cool: Once cooked, transfer to a cooling rack to prevent the bottom of your quesadilla from getting soggy. Wait 5 minutes and then transfer to a cutting board to continue cooling. Your sheet pan sweet potato and black bean quesadilla is easier to cut when it has cooled a bit.

13. 13

    Cut pieces: Cut into serving sizes of your choice. A large serrated knife (like a bread knife) works best for this

14. 14

    Enjoy!