Sweet potatoes have officially earned a permanent place on my food shopping list. I never really ate them too often (except for like, on Thanksgiving) until very recently. And that’s a huge shame because these sweet and savory spuds should not be reserved only for face-stuffing holiday meals.
I would have never in a million years thought to make a quesadilla filled with mashed sweet potatoes, but this recipe from Closet Cooking inspired me to try it out because, well… Just click that link and look at some of those pictures and tell me you don’t want to eat every last bite.
One of these days I would like to try this recipe out in it’s entirety, but it was a bit too involved for the amount of time I had to prepare it this time, so I omitted the Swiss Chard Pesto and simplified it down to a few simple steps that made for a quick and easy dinner. Here’s how I made them:
Sweet Potato Black Bean Quesadillas
(Makes 1 quesadilla)
1/2 of a Sweet Potato, pealed, boiled, and mashed
1/8 cup (about) Purple Onion, chopped
1/2 cup Black Beans, drained and rinsed
1 teaspoon Chili Powder
1 teaspoon Cumin
1/2 teaspoon garlic powder
1 tablespoon Olive Oil
1 Whole Wheat Tortilla
1. Heat the olive oil and saute onions and spices for 2-3 minutes.
3. Stir in the black beans and cook for another 3-4 minutes.
4. Place your tortilla in a pan and add in bean and spice mixture, then the mashed sweet potatoes. (I also mixed a tiny bit of cumin and chilli powder to the potatoes as I mashed them.)
5. Fold the tortilla over to cover the filling and cook until golden brown. (Note, you can also cook your quesadilla on an electric grill. I used my George Foreman Grill!)
Mini Bonus Recipe: I used the other half of my sweet potato to make “Sweet Potato Fries.” Simply cut the potato into wedges, drizzle in olive oil, add a dash of chilli powder, cumin, and garlic powder, and bake at 350 degrees for 25-35 minutes!