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Roasted Root Vegetable Quesadillas with Mole & Spinach-Black Bean Salad
2 or 4 Serving Dinner

Roasted Root Vegetable Quesadillas

with Mole & Spinach-Black Bean Salad

Tags: Gluten-Free High-Protein Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
35 min
CALORIES
740
FAT
21g
CARBOHYDRATES
109g
PROTEIN
24g

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INGREDIENTS

  1. 1 sweet potato, cut into ½-inch cubes
  2. 1 parsnip, peeled and cut into ½-inch cubes
  3. 6 tbsp mojo rojo
  4. 1 lime, half juiced, half cut into wedges
  5. 1 tbsp cacao powder (divided)
  6. 2 tbsp cashew butter
  7. 1 tsp Alamo blend chili seasoning
  8. 13 .4 oz black beans, drained and rinsed
  9. 1/4 cup vegan cream cheese
  10. 2 oz teen spinach
  11. 2 gluten-free quinoa tortillas
  12. 2 tsp olive oil*
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (cashew)
Tools: Large nonstick skillet, Baking sheet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
740
FAT
21g
CARBOHYDRATES
109g
PROTEIN
24g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the root vegetables

Preheat oven to 425°F. Combine sweet potato, parsnip, 2 tsp vegetable oil, and a pinch of salt and pepper on baking sheet. Roast until sweet potatoes and parsnips are golden brown and tender, 12 to 15 minutes. (4-serving meal: use 4 tsp vegetable oil).

2
Make mole sauce and finish the filling

Combine mojo rojo, lime juice, just 1 tsp cacao powder, cashew butter, just ½ tsp chili seasoning, and a pinch of salt in small bowl and whisk mole sauce until smooth. Add black beans and just 2 tbsp mole sauce to baking sheet with roasted vegetables and toss. (4-serving meal: use 2 tsp cacao powder, 1 tsp chili powder, 4 tbsp mole sauce). TIP: Add more chili seasoning if you prefer more spice. Keep remaining cacao powder for your own use.

3
Build quesadillas

Place tortillas on clean work surface and spread half the cream cheese on half of each tortilla. Top each with just ½ cup filling and small handful of spinach. Fold quesadillas to close and gently press to seal. Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add one quesadilla and cook until golden brown, 2 to 3 minutes per side. Repeat with remaining quesadilla. (4-serving meal: use 2 tsp vegetable oil). TIP: Add more oil to the skillet as needed to cook the remaining quesadilla.

4
Make salad and serve

Combine remaining spinach, remaining mole sauce, remaining filling, 2 tsp olive oil, and a pinch of salt and pepper in large bowl and toss to combine. Cut quesadillas into quarters and top with spinach salad. Dig in! (4-serving meal: use 4 tsp olive oil).

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