Jan. 21, 2012 at 5:17pm with 3 notes
Sweet potato and black bean quesadilla mountain! (Taken with instagram) Recipe: 1 gigantic sweet potato [a big, fat, round one, at least 3/4 lb] 1-2 T olive oil 1/2 onion, diced 2 cloves garlic, minced 1 green bell pepper, finely chopped [1/4 inch pieces or smaller] 1 can organic black beans 1 small green chile, seeded and minced 1 small red chile, seeded and minced Cumin, Turmeric, and salt as desired [I used a few dashes each cumin and turmeric, and only a pinch of salt] 1/4 - 1/2 cup garden salsa, store-bought or homemade 8 whole wheat or corn tortillas, medium to large size 1/2 - 1 cup quesadilla cheese, vegan or dairy Preparation: Boil or bake the sweet potato, let cool, cube it and lightly mash it to desired consistency. [Optional: add a teeny pinch of ginger to mash] In a skillet, add oil and let heat. Saute onion, garlic and spices for about 5 minutes. Add green pepper, another 5 minutes. Drain black beans and add to skillet, reduce heat and simmer, adding chiles. Let simmer 10-15 minutes, add salsa to mixture (avoid too much liquid). Prepare another dry pan to make quesadillas, either with nonstick spray or a very light coating of oil. For each one, lay tortilla in pan, on only one half, spread sweet potato, black bean mixture and then cheese. Fold empty half over and flip when the bottom side begins to brown. Cut, serve, enjoy. Try to prevent your friends from asking for them at every potluck. [Please note: I am not a chef. Adjust the recipe to suit your own pallet as much as you desire. Inspiration has definitely been drawn from other places, but it is far too many to name.]

Sweet potato and black bean quesadilla mountain! (Taken with instagram)

Recipe:

1 gigantic sweet potato [a big, fat, round one, at least 3/4 lb]

1-2 T olive oil

1/2 onion, diced

2 cloves garlic, minced

1 green bell pepper, finely chopped [1/4 inch pieces or smaller]

1 can organic black beans

1 small green chile, seeded and minced

1 small red chile, seeded and minced

Cumin, Turmeric, and salt as desired [I used a few dashes each cumin and turmeric, and only a pinch of salt]

1/4 - 1/2 cup garden salsa, store-bought or homemade

8 whole wheat or corn tortillas, medium to large size

1/2 - 1 cup quesadilla cheese, vegan or dairy

Preparation:

Boil or bake the sweet potato, let cool, cube it and lightly mash it to desired consistency. [Optional: add a teeny pinch of ginger to mash]

In a skillet, add oil and let heat. Saute onion, garlic and spices for about 5 minutes. Add green pepper, another 5 minutes. Drain black beans and add to skillet, reduce heat and simmer, adding chiles. Let simmer 10-15 minutes, add salsa to mixture (avoid too much liquid).

Prepare another dry pan to make quesadillas, either with nonstick spray or a very light coating of oil. For each one, lay tortilla in pan, on only one half, spread sweet potato, black bean mixture and then cheese. Fold empty half over and flip when the bottom side begins to brown.

Cut, serve, enjoy.

Try to prevent your friends from asking for them at every potluck.

[Please note: I am not a chef. Adjust the recipe to suit your own pallet as much as you desire. Inspiration has definitely been drawn from other places, but it is far too many to name.]

  1. nickoleptic said: so. delicious looking :)
  2. adaptivity posted this