Quesadillas were one of the first meals I learned to cook for myself. I was probably ten years old and my step dad Thom taught me how to fill the tortilla with cheese and…..more cheese….flip it on the skillet, and cut it into wedges.
So complicated, I know.
These days, I’ve turned it up a notch and learned to create the most delicious quesadillas. Ever. Yes, Ev-ER.
I found this recipe in a Charleston Home magazine. When I first made them, Greg tried to insist I add chicken or some sort of meat to the filling. I refused and stuck to the recipe. Now they are one of his favorite meals, regardless of their meatless-ness.
The sweet potato and black beans have a lot of protein and fiber, making them extra filling. I always serve with tortilla chips and salsa on the side. A salad would go well too.
Sweet Potato Quesadillas
(Adapted from Charleston Home magazine)
Makes 4 quesadillas
4 8-inch tortillas (flour or whole wheat)
1 sweet potato, peeled and diced
1/2 can black beans, drained and rinsed
1/4 cup chopped scallions
1 1/2 cups shredded Mexican Blend cheese
Juice of 1/2 lime
1/2 tablespoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 tablespoons butter
Optional- Sour cream and salsa for dipping
1. Cook the diced potato in boiling water over medium-high heat for 8-10 minutes.
2. Drain potatoes and toss in medium bowl with beans, scallions, cheese, lime juice, salt, chili powder and cumin.
3. Heat skillet over medium heat. Spread about 1/2 tablespoon butter over one side of each tortilla.
4. When skillet is hot, lay one tortilla butter-side down and spoon filling mixture onto half of the tortilla. Sprinkle an additional 2 tablespoons of cheese on top of the mixture to allow the quesadilla to stick together. Fold the other half of the tortilla over top of the filling and lightly press down with spatula.
5. Let cook for about 1-2 minutes and flip. Continue to cook for another minute or until lightly brown.
6. Repeat with remaining tortillas or until you run out of filling.
7. Cut into wedges and serve hot.