Nothing goes to waste at our home. How I love leftover food. It can make your life so much easier on days you don't have much time to cook. The other week I made some enchiladas and had some of the bean chilli left in the freezer.

Yesterday was such a busy day at our little bakery that I didn't have time to go to the market to stock up. That's where leftovers come to play. Who's up for a 100% plant-based Mexican inspired dish?

And as you know I love Moringa and recently found these moringa infused organic wraps. Spinach or any other wrap will do fine if you can't find some with moringa. Or why not try and make your own if you have time.

These quesqdillq cqn be eqten qt qny time of the dqy. Wheter you make it as a savory breakfast, quick lunch or dinner. They are even great chopped up in pieces and severed with a tomato salsa as an appetizer. Up to you! I had them as a quick and easy dinner.

MORINGA-INFUSED DOUBLE BEAN, SWEET POTATO QUESADILLA

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INGREDIENTS (MAKES 2 QUESADILLAS)

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2 wraps or tortillas, our where infused with moringa hence the green color
Leftover double bean sweet potato filling
Tomato
Onion
Fresh Chives
Sea salt and black pepper to taste
Iceberg lettuce

FYI: get the recipe for the "Moringa Infused Double Bean Sweet Potato" HERE

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DIRECTIONS

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1. Top the tortilla halves with an even layer of the 2 bean sweet potato chilli. Then fold the other half of the tortilla over the bean chilli.
2. Chop the tomatoes, onion, and chives. Season with salt and pepper and serve with iceberg lettuce as a side salad.
3. Heat a lightly oiled skillet over medium heat. Place one or two tortillas in the skillet and cook until browned and crispy. This will take about 3 to 4 minutes. Flip the quesadilla and cook until browned on the other side.

Bon Appétit

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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