Sunday, November 22, 2009

Sweet Potato and Black Bean Quesadillas

I personally find it a lot easier to bake quesadillas opposed to the traditional grilling method. You can pretty much add any kind of vegetable you like to these quesadillas. In this variation I used sweet potato and black beans with sautéed white mushrooms.

  • 1 medium sweet potato, steamed and mashed (about 2 cups)
  • 1 cup cooked black beans
  • 2 cups sliced white mushrooms
  • 1 tsp cumin
  • 6 cloves garlic, minced
  • 2 tsp lime juice
  • 1/4 cup chopped cilantro
  • salt and pepper to taste
  • 2 cups shredded mozzarella
  • 6-8 whole wheat tortillas
  1. Preheat oven to 350°.
  2. Heat 3tbsp of olive oil in a medium frying pan over medium-high heat. Once heated add garlic and stir frequently for about 1 minute. Add mushrooms and stir frequently until mushrooms release juices and are browned on both sides. 
  3. Combine mashed sweet potato, black beans, cumin, lime juice, cilantro and salt and pepper to taste.
  4. Lay out two tortillas side by side on a cookie sheet and spoon on about 1/3 or 1/4 (depending on whether you are making 3 or 4 quesadillas) of the sweet potato mixture on each shell and top with 1/3 or 1/4 of sautéed mushrooms. Finish with a handful of mozzarella. Cover with another tortilla.
  5. You will probably end up using 2 cookie sheets and depending on how much sweet potato mix you have you may end up with either 3 or 4 quesadillas.
  6. Bake for 20 minutes. Transfer bottom cookie sheet to top half way through so they cook evenly.
  7. Serve with salsa and sour cream
Tip: Some other suggestions for your quesadilla filling is bell peppers, corn, spinach, kale, roasted red peppers, zucchini, yams, different types of beans or lentils just to name a few.

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