I went through a phase where I made (and ate) quesadillas several times a week. They were so easy and so tasty, but a couple years ago I must have hit my quota and haven’t made them since. Until I found this recipe on fresh365 (a great source for vegetarian recipes using in-season produce). I’m not a vegetarian, but when I heard black bean & sweet potato quesadilla I had to check it out. I wasn’t disappointed.
Black bean & sweet potato quesadillas
2 large sweet potatoes, peeled and cut into 1/2″ cubes
2 T olive oil
3 garlic cloves, minced
2 small jalapenos, finely chopped
14-oz can diced tomatoes
15.5-oz can black beans, rinsed and drained
juice of 1 lime
1/2 t salt
1/4 t pepper
1 large handful fresh cilantro, leaves chopped
1/2 small red onion, finely chopped
1 c crumbled feta cheese (optional)
8 whole-wheat tortillas
1 c salsa
Preheat oven to 400F. On a baking sheet, arrange sweet potato cubes in a single layer. Bake 20 minutes, until tender. Remove from oven and set aside, leaving oven on. In a large pan, heat olive oil, over medium heat, and add garlic and jalapenos. Sauté 3-5 minutes, until garlic just begins to brown. Add diced tomatoes, black beans, lime juice, salt, pepper and cilantro. Cook 5-7 minutes, stirring occasionally, until well heated. Turn off heat, stir in red onion, feta (if using) and sweet potato. Season to taste with salt and pepper.
Arrange four tortillas on a baking sheet. Transfer to oven, and bake 2 minutes. Remove from oven, and top each tortilla with sweet potato mixture and an additional tortilla. Transfer to oven, and cook 6 minutes, until tortillas are golden brown. To serve, cut each tortilla into quarters and top with salsa.