I may have taken on a little too much this semester with classes, my research, work, blogging, and other activities. The problem is that I enjoy them all so it’s difficult to pick one to give up. I guess there are worse problems I could be having 😉
I started to get really worried about halfway through making these quesadillas. I didn’t think there was any way they would hold together. I could just see the tortillas sliding off and black beans rolling out all over the place, leaving me with a mess. However, these quesadillas stayed together as well as any quesadilla with cheese.
This recipe is really simple and only requires 5 ingredients. It’s an excellent idea for a quick lunch or as a side dish to a meal. It also makes pretty good leftovers. I didn’t save any prepared quesadillas but I used the leftover sweet potatoes to make more quesadillas the next day and they turned out really good. For this recipe, the amount it makes and the amount of seasoning you use is really dependent on the size of your sweet potato. Just go with your gut in regards to how much sweet potato to put on the tortilla and how much seasoning to use.
Let me know if you give this recipe a try; I’d love to hear about it!
- 1 medium sweet potato
- 2-3 teaspoons taco seasoning
- 4 whole wheat tortillas
- 1/2 (15 oz) can black beans, drained and rinsed
- Salsa, for serving
- Peel the sweet potato and cut into cubes. Bring a large pot of water to a boil and boil potatoes until tender, about 10-20 minutes (depends on the size of the cubes).
- Drain the sweet potatoes, place in a bowl with the taco seasoning, and mash.
- Spread sweet potatoes on a tortilla. Top with black beans, press beans into the sweet potato, and top with another tortilla.
- Heat a nonstick skillet over medium-high heat and cook on both sides until golden brown.