Meatless Monday: Black Bean and Sweet Potato Quesadillas
Our typical Mexican food night starts like this: Leave the club, get in a taxi, beg the driver to drive through a late-night Mexi-joint, offer to double his tip, and next thing you know we’re standing in line for a carne asada quesadilla at Alejandro’s at 2 a.m.
But, there is hope for all of us quesadilla connoisseurs who are concerned about adopting a grande waistline! We stumbled across this uh-mazing and more importantly, healthy, black bean and sweet potato quesadilla from Christie of Pepperlynn.com. Swapping most of the cheese for a more filling and fiberful mix of black beans and sweet potato, this dish is one that we will surely be brown bagging for a nutritious lunch. Yep, and we’ll put some in the fridge for this Friday night…just in case!
Black Bean and Sweet Potato Quesadilla from Pepperlynn.com
1 1/2 teaspoons extra virgin olive oil
1/2 cup finely diced onion
2 cloves garlic, minced
1 cup canned black beans, drained and rinsed
1 cup mashed, cooked sweet potato
2 tablespoons minced fresh cilantro plus more for garnish
2 teaspoons cumin powder
Pinch crushed red pepper flakes
6 8-inch whole wheat tortillas
1 1/2 cups freshly grated Monterey Jack cheese
1. Swirl the olive oil in a skillet that has been heated over medium high heat. Add the onions and a pinch of salt, and sauté 3-4 minutes until the onions start to soften. Add the minced garlic, reduce the heat to medium, and cook about five minutes more until the onion just starts to brown.
2. In a medium mixing bowl, combine the sautéed onion and garlic with the black beans, mashed sweet potato, cilantro, cumin, and crushed red pepper flakes. Stir the ingredients until they are well combined, then taste and add additional salt and crushed red pepper flakes until the flavor suits your preference.
3. To cook the quesadillas, you’ll need a good size skillet or griddle (Christie uses the same skillet that she cooked the onions in, but gives it a quick wash and dry before proceeding). As the pan is heating up over medium high heat, scoop about a 1/3 cup of the prepared black bean and sweet potato mixture and spread it evenly on half of a tortilla. Place the tortilla in the preheated pan, sprinkle ¼ cup of shredded cheese over the filling, then fold the tortilla in half. Cook for 2-4 minutes until the tortilla is browned, then use a spatula to flip it and cook the other side.
4. Repeat with the process with the remaining tortillas, filling, and cheese until all the quesadillas have been made. Serve warm with sour cream and minced cilantro if desired.
xx, The FabFitFun Team
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