Friday, May 6, 2016

Sweet Potato and Black Bean Quesadillas

I like making food that comes from my pantry that doesn't taste like it came straight from a box or can.  I really like having cans of beans and sweet potatoes in my pantry, because those things can take a really long time to cook and long cook times - don't necessarily make for fast recipes. 

Essentially these are two cans, a fresh veggie and cheese (well and a tortilla!)  You'll have them on the table as fast as you can grill them up, and they are SO good. They really are. They are super duper messy, but I think as I make them more, I'll get a better handle on how much of each ingredient to add before the tortilla explodes. 


1 can sweet potatoes, read labels better than me - and Don't get the ones in Syrup!
1 tablespoon chili powder
1 tablespoon cinnamon
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground chipotle chili pepper

2 teaspoons extra virgin olive oil
1 medium yellow onion, diced
1 large green bell pepper, cored and diced
2 cloves minced garlic
1 (15-ounce) can reduced sodium black beans, rinsed and drained

Enough flour tortillas to feed your family. Feel free to use Whole Wheat,  I used Fresh

1 1/4 cups freshly grated sharp shredded cheddar cheese

Optional toppings for serving: light sour cream (or plain non-fat Greek yogurt), diced avocado, salsa, chopped fresh cilantro

Drain the potatoes, then place them in a large bowl and mash. Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.

Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. 

Stir the sautéed vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed.   ( I didn't do this, because that would have made for some really mushy looking photos)

Heat a large skillet over medium heat, then lightly coat with cooking spray. 

Place a single tortilla in skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. 

Fold the empty half of tortilla over the top. Let cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.