I am ready for this week to be over. And yes, I realize that it’s only Tuesday. I just have so much going on this week! By Sunday night, I was already making adjustments to my menu plan because my schedule had already changed—and gotten more full.
Last night’s dinner was a recipe I’ve made before, but not in a while. It’s inspired by a recipe from my friend Cynthia, formerly of It All Changes. As her site is no longer up, I thought it only fair to share this awesome combo with you here.
Black Bean Sweet Potato Quesadillas
- 1 pound sweet potatoes
- 1 15 ounce can black beans
- 2 cups shredded cheddar cheese
- 6 whole wheat tortillas
- vegetable or other
- Peel and cut the sweet potatoes into 1" dice. Use a pot and a steamer basket to steam the sweet potato for 12-15 minutes, or until soft.
- Transfer the sweet potatoes to a bowl. Mash them with a fork or a potato masher until smooth. Add the black beans and stir to combine.
- Heat a large, slightly oiled skillet over medium heat. Fold a tortilla down the center to crease it and place it in the pan. Spread half with the sweet potato-black bean mixture. Topping with cheddar cheese. Fold over the other half of the tortilla. (Note: You can make the quesadilla with two tortillas, one on top of the other, but I find it much easier to flip them when folded.)
- Cook the quesadilla for 3-5 minutes, or until browned and crispy. Flip and cook the other side until browned and crispy.
- Fill and cook other tortillas as explained above. If desired, keep them warm in a 200 degree oven until ready to serve.
Here’s to next week!