Veggie Quesadilla Cake with Tex Mex Shredded Cheese

Directions

For the sweet potato puree

1. Cook the sweet potato cubes in a double boiler for 15 minutes, or until very tender. Puree the sweet potato with the olive oil and salt to a smooth texture (you can do this in a food processor). Set aside.

For the spiced beans

1. Place the chickpeas and black beans on a large plate and mash coarsely with a fork. Stir in the taco spice mix. In a skillet set over medium high heat, heat the oil, then add the spiced bean mixture. Cook, stirring from time to time, until the beans are warm and crispy in spots, about 5 minutes. Set aside.

For the guacamole

1. Add all the ingredients to a food processor. Blend until smooth. Transfer to a small bowl and set aside.

To assemble

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Place 1 tortilla on the prepared baking sheet. Spread half of the spiced bean mixture over the tortilla, then add 30 mL (2 tbsp) of the salsa. Sprinkle with 60 mL (1/4 cup) of the Armstrong Tex Mex Shredded Cheese.
2. Top with a second tortilla. Spread half of the mashed sweet potato mixture over the tortilla. Distribute the sliced roasted bell pepper over the sweet potato. Sprinkle with 60 mL (1/4 cup) of the Armstrong Tex Mex Shredded Cheese.
3. Top with a third tortilla. Spread the remaining spiced bean mixture over the tortilla, then add the remaining salsa (30 mL/2 tbsp). Sprinkle with 60 mL (1/4 cup) of the Armstrong Tex Mex Shredded Cheese.
4. Top with the last tortilla. Spread the remaining mashed sweet potato mixture over the tortilla. Sprinkle with the remaining Armstrong Tex Mex Shredded Cheese (60 mL/1/4 cup).
5. Bake for 20 minutes, or until the quesadilla cake is hot throughout and the cheese is melted and golden brown.
6. Slice the quesadilla cake into 4 servings and serve with the guacamole.