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Sweet Potato and Black Bean Quesadillas

If you start the week by preparing a pot of beans (soak, then simmer with a chunk of onion and garlic), you have many quick and comforting dinner options at your fingertips, and here is just one:
Chop and roast 2 chopped sweet potatoes with some minced garlic or shallot.
Warm or finish cooking your beans.
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, 2-3 spoonfuls of black beans in there, 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.
Try a dip of sour cream mixed with some Habanero Lime Switchback Hot 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.