Black Bean & Sweet Potato Quesadilla
Ingredients (serves 2, usually with leftovers)
One can of organic black beans
1 medium sweet potato
Seriously sharp cheddar cheese
1/2 sweet onion, chopped
2 quesadillas (the big ones)
Sea salt and pepper to taste
Any other spices you like!
First, cut sweet potato into small chunks (if organic leave the skin on, if not, peel first). Boil potatoes in water for about 10 minutes, or till you can easily stick a fork through them.) While potatoes are boiling, drain and rinse beans well. Chop onions,sauté in pan with olive oil and spices, then add beans. They just need a few minutes on medium heat. Slice your cheese and get the quesadillas out and ready. Drain sweet potatoes and mash. Spread a nice layer of sweet potatoes on half of each quesadilla, then the beans, then place sliced cheese on top. Close the quesadilla with a little bit of pressure. If you have a big sauté pan you can fit both quesadillas on at once. Burner at medium heat. Occasionally press down on the quesadillas, and continue to check bottom to flip. Wait till it is nice and crispy on bottom. Flip and in minutes you will have an out of this world quesadilla!
This is one of my (and Derrek’s) favorite meals. It is quite satisfying and filling. I use Publix greenwise black beans, organic sweet potatoes from Jeff at the Saturday Farmer’s Market, and Cabot seriously sharp cheddar cheese from Publix. You can boil and mash extra potatoes so that you can have the same dish the next day with a little less effort. If you are vegan, this would be great without the cheese, with the smooth delicious taste and texture of the sweet potatoes. I haven’t made it without cheese yet, but one of these days I will when I am feeling a little too cheesy!!! Ha ha! Yeah, I know what you’re thinking, “she’s already too cheesy”, but I enjoy my cheesiness, and you must too, or else you probably wouldn’t be reading this. Have fun with this delicious dish. Email me any thoughts or experiences you’ve had with making this to: email@example.com