Thursday, May 19, 2011

Sweet Potato & Black Bean Quesadillas

Ok, I've really hit the jackpot this time. You MUST make this dish. I know you're saying, "Rachel, sweet potatoes again? What is your deal?" Trust me.

I stumbled across a Louisville food blogger whose site is called Thyme and Reason. One of her featured recipes (from a cookbook) is the quesadilla dish, and I wanted to try it!

1/2 of a medium onion, chopped
2 garlic cloves, minced
1 T. vegetable oil
1 large sweet potato, grated
1/4 t. dried oregano
1/2 t. chili powder
1 t. grown cumin
generous pinch of cayenne
1 15 oz. can of beans (kidney, black, or other), rinsed and drained well
salt and pepper
cheese of your choice – Cheddar or Monterrey Jack would be good choices
Tortillas – I used medium, whole-wheat tortillas.

And her directions:
Saute the onions and garlic in the vegetable oil over medium heat, just until onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin, and cayenne and cook, covered, for about 10 minutes. Stir frequently to prevent the mixture from sticking.
When the potatoes are tender, and the beans, salt and pepper, and cook until the beans are heated through.
Meanwhile, preheat the oven to 350. lay the tortillas out on a baking sheet. Divide the filling between the three tortillas – keeping it on one half. Sprinkle with cheese. Fold the tortillas in half and bake for 10 – 15 minutes, until browned and heated through.

I used canola oil instead of vegetable oil, and I didn't have cayenne pepper either.

Grating the sweet potato was fun. Look at how pretty it is!

Here's the finished product!

I poured leftover salsa verde on top of two quesadillas and devoured them. I will absolutely make these again!

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