An easy and nourishing weeknight dinner for chilly fall evenings.
Ingredients:
1.5 cups of cooked black beans or 1 can
2 - 3 sweet potatoes
1 T olive oil
1 clove garlic
1 chopped shallot
1 t taco seasoning
handful of finely chopped fresh spinach, optional
salt and pepper, to taste
2 cups grated cehddar or queso
sour cream, hot sauce and fresh cilantro to serve
Preheat oven to 375
Chop sweet potatoes to a uniform size, toss with minced garlic, shallot, oil, and salt and pepper. Roast until tender and caramelized.
If you cooked your beans from dried, they should be plenty seasoned; if using canned, dump the entire can of beans and liquid into a saucepan, add taco seasoning and salt, and stew down for 10-15 minutes while the sweet potatoes cook.
When your fillings are ready, place a large flour tortilla in a hot skillet. Put some of your favorite melting cheese on one side of the tortilla. Add: a handful of sweet potato chunks, 3 spoonfuls of black beans, and some finely shredded fresh spinach.
Fold the tortilla over the fillings and press down. Once it’s beginning to brown on the bottom, carefully flip it over to brown on the other side, then remove to a plate.
Try a dip of sour cream mixed with some sot sauce and a touch of maple syrup added in. Quick pickled red onions are a delicious touch here, too.
If you're feeding a crowd, you can make a quesadilla tray bake by putting down a layer of tortillas, then piling on filling. Cover with another layer of tortillas, and bake for about 10 minutes.
