Recipe Time
With Fall coming around the corner, this is a perfect time to utilize the Sweet Potato ! This is a great recipe to use with the family as well. It takes some time but, it is a great learning experience to have showing them how food transforms from one thing to another.
6 Servings:
Ingredients:
3 small sweet potatoes — scrubbed
1 tbs chili powder
1 tablespoon cinnamon
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon ground chipotle chili pepper
2 teaspoons extra virgin olive oil
1 medium yellow onion — diced
1 large green bell pepper diced
2 cloves minced garlic
1 - 15oz reduced sodium black beans
6 medium-sized 100% whole wheat flour tortillas
1 1/4 cups grated sharp shredded cheddar cheese
Directions:
Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash; a food processor also works. Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
I do this because when it is pureed, it sticks better to the tortilla and will not fall out!
Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. Stir the sautéed vegetables into sweet potato mash.
Open the black beans, drain and rinse. In the same food processor, place the place beans in there and puree. You can add some salsa if you want for a little kick, but not too much or it will get watery; about 1/4 of a cup.
Heat a large skillet over medium heat, then lightly coat with cooking spray.
Place a single tortilla on the counter. On one 1/2 of the tortilla, spread the sweet potato mixture (1/2 cup of filling) and sprinkle with 3 tablespoons of shredded cheese. On the other side of the tortilla, spread the black bean "paste" (1/4 - 1/2 cup). Fold the tortilla in half & place in skillet. Let cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.
***** I make a cilantro, lime and Greek yogurt dip to go with it. Much healthier than a sour cream. Chop up cilantro, 1 lime juiced and 1 - 4 ounce container of Greek yogurt. Add a little salt and pepper if your like.
Nutritional Facts:
Per Quesadilla - 364 Calories, 52g Carbs, 13g Fat, 15g Protein