So, I’ll be honest… I was browsing Pinterest on my way home from work, sitting on the bus… looking for something simple and healthy to make for dinner with ingredients I have at home. I found multiple recipes for quesadillas with sweet potato, black beans and kale. I knew I didn’t have kale in my fridge so I figured I could replace it with a package of frozen spinach (it’s green and leafy, so why not!?). I really didn’t think this recipe would be blog worthy, so I didn’t plan to take photos. But, it started to look and smell really good… and then it tasted really good!
This recipe may not be ‘hubby worthy’ unless you serve it with meat on the side (if your man is anything like mine and needs meat at every meal (sigh…). But I will eat it over and over again (and in fact it’s made me two lunches, two suppers and there’s some filling in the freezer for another 2 quesadillas).
Makes 5-6 x 8 inch quesadillas
Prep time 15 mins
Cook time 15 mins
Eat With Me Canada Original Recipe
10-12 8 inch whole wheat tortillas
3 medium-sized sweet potatoes
1 can black beans, rinsed and drained
1 package frozen spinach (the square size), defrosted and squeezed dry
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp oregano
salt to taste
1-2 Tbsp chipotle peppers in adobo sauce (pepper & sauce combined, depending on your desire for heat)
2 cups shredded cheese (marble or cheddar)
Peel the sweet potatoes and cut them into chunks. Boil them until cooked through, then drain them and mash them (no need to add butter or seasoning).
Combine the drained black beans & spinach along with all the spices (minus salt) and chipotle chilis. Combine the sweet potatoes into the mixture and mix until everything is well distributed.
Lay out as many tortillas as you’ll need for the bottom of the quesadillas. Plop a mound of the sweet potato mixture onto each tortilla and spread it out to the edges. You don’t want it too thick (or too thin). Season with salt as desired. Sprinkle with shredded cheese and place another tortilla on top.
Heat a good quality non-stick frying pan on medium-high heat (if it gets too hot, reduce to medium). If you wish, add just a little bit of olive oil to help get the tortillas nice and crispy. You can also use spray PAM on the tortillas to get the extra crisp too. Cooking one at a time, cook a few minutes on each side until the cheese is melty and the tortillas are crispy and golden. If you are cooking more than a couple, place the cooked quesadillas in a warmed oven while you continue cooking the rest.
Serve with salsa and sour cream.