Sweet Potato and Black Bean Quesadillas

Black Bean and Sweet Potato Quesadillas (Serves 2-3)

2 T. canola oil (plus more for frying)
1 small yellow onion, diced
2 cloves garlic, minced
2 medium sweet potatoes, peeled and cut in ½ inch cubes (2-3 cups)
1 15 oz. can black beans, rinsed and drained
1 t. ground cumin
1 t. dried coriander
1 cup sharp cheddar cheese
2-4 medium flour tortillas (depends on how full you want them!)
your favorite prepared salsa

1. Heat 1-2 T. canola oil over medium heat in a skillet that is large enough to hold all of the sweet potatoes and is larger in circumference than your tortillas.

2. When oil is warm, add onion and garlic and saute 5 or so minutes, until onion begins to soften.

3. Add sweet potatoes and continue to saute, stirring occasionally, until sweet potatoes are soft. It’s okay if they are brown on some of the edges; in fact, it’s probably better.

4. Add black beans, cumin, and coriander. Mix thoroughly and heat through.

5. Remove mixture from pan and keep nearby. Wipe out your skillet with a wet paper towel or rag (be safe--watch your fingers!). I only do this step because I do not want to wash another pan. Feel free to use another pan if you wish--it is not important to the recipe.

6. Heat 1 T. of canola oil in the pan over high heat. Swirl the oil around the pan to coat. When oil is hot, throw a tortilla in the pan. I use my hand to swish the tortilla around to make sure it is coated in oil. Sprinkle ¼ cup of cheese on one half of the tortilla, and then top the cheese with as much sweet potato filling as you desire. Fold the tortilla over. When the tortilla is brown and crispy on the bottom, flip it over and cook until the other side is browned.

7. Repeat Step 6 for as many quesadillas as you need.

8. Top quesadillas with prepared salsa.

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