Roasted Sweet Potato & Black Bean Quesadillas

Serves: 6–8 Prep: 15 min | Cook: 35 min | Total: 50 min

INGREDIENTS

• 1 lb plant-based ground meat alternative (or 2 cans brown lentils, rinsed and drained)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can cream of mushroom soup

• ½ cup sour cream

• 1 cup vegetable broth

• 1 cup frozen mixed vegetables

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• Salt & pepper to taste

• 1 cup shredded cheddar cheese

• 1 can refrigerated biscuit dough (8 biscuits)

• Fresh parsley for garnish

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INSTRUCTIONS

1. Preheat Oven Preheat oven to 375°F.

2. Cook the Base In a large skillet, brown the plant-based meat (or lentils) with the diced onion until fully cooked and the onions are translucent. Add garlic and cook for 1 minute.

3. Make the Filling Stir in cream of mushroom soup, sour cream, vegetable broth, mixed vegetables, garlic powder, Italian seasoning, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.

4. Assemble Pour the mixture into a greased 9x13 baking dish. Sprinkle shredded cheddar cheese evenly over the top. Arrange the biscuits evenly over the filling.

5. Bake Bake for 25–30 minutes or until the biscuits are golden brown and cooked through completely.

6. Finish Let stand for 5 minutes before serving. Garnish with fresh parsley.

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Venta Family Tip Serve this dish straight from the oven and gather everyone around the table. It's the kind of meal that turns an ordinary evening into a family memory.

Leftover Tip This hearty bake reheats beautifully!

• Enjoy for lunch the next day

• Pair with a crisp side salad

• Add extra cheese before reheating

• Serve over a baked potato for an extra comforting meal