For the Sweet Potatoes
• 4 bags frozen sweet potatoes
• 2 small red onions
• 8 tablespoons garlic oil
• 1 tbsp ancho chili powder
• 2 teaspoon paprika
• salt and pepper
For the Quinoa & Black Beans
• 2 cup quinoa, uncooked
• 4 cup vegetable broth (I used low sodium)
• 4 15 oz can black beans
• 1.5 cup red salsa
For the Avocado Spread
- 8 avocados
- 8 Tablespoons lime juice
- 8 Tablespoons fresh cilantro
- salt, pepper, garlic infused olive oil to taste
Additional Ingredients
- 1 jar green salsa
- 1 jar red salsa
- 2 pack flour tortillas
- 1 pack GF corn tortillas
Instructions
For the Avocado Spread
For the Sweet Potatoes
1. First, preheat oven to 400ºF, then line a baking sheet with tin foil.
2. Mince the onions.
3. Toss sweet potatoes pieces with garlic oil, chili powder, paprika, salt, and pepper until coated.
4. On one tray only, add the minced onions.
5. Bake at 400ºF for 25-30 minutes, or until the sweet potatoes start to have black spots.
For the toppings
1. Cook the quinoa and vegetable broth in the instapot.
2. Chop tomatoes.
3. Mash 4 avocados.
4. Rinse 1 bag spinach.
5. 2 bag cheddar cheese
6. Sour cream
For Quesadillas
General instructions: first spread on avocado spread, then toppings, then place another tortilla on top of that.
- For the low fodmap gluten free option: use the corn tortillas, sweet potatoes, quinoa, and dairy cheese or cheese substitute (50/50 split?).
- For the high fodmap glutenous option, use flour tortillas, sweet potatoes, quinoa, and add black beans and salsa as well. Do some with cheese and some without. The dairy cheese tend to be the most popular so make extra.
- Heat a large sauce pan to medium heat and spray with coconut oil spray. Cook both sides for 1-2 minutes or until they begin to brown. Serve with more guac, tomatoes, spinach, cheese, and sour cream.
The Burrow 