Sweet Potato and Black Bean Quesadillas
August 29, 2015
1 small to medium Sweet Potato - peeled and cubed
1 tsp Smokey Paprika Chipotle seasoning
(make your own spice (blend of chili pepper [including chipotle], cumin, oregano), paprika, garlic, sea salt, onion, demerara sugar, natural mesquite smoke flavor)
1/2 cup pepper - seeded and chopped
1 small shallot - sliced
1/2 cup fresh or frozen corn kernels
1 tsp Chipotle olive oil or standard olive oil
Salt to taste
The Black Bean Spread:
2 cups of black beans - drained and rinsed
Juice of 1 lime
7-10 dashes of Cholula chipotle hot sauce
Salt to taste
2 10 inch flour tortillas
2-3 cups baby spinach
A dab of butter (about 1 tsp)
Extras: salsa, guacamole, sour cream, chives
Peel and cube your sweet potato (steam sweet potato using a steamer basket on the stove or in the microwave). Once sweet potato is fork tender, place in a medium bowl and add chipotle seasoning and salt to taste. Using a rubber spatula or potato masher, mash sweet potato and set aside.
While the sweet potato is steaming, heat a medium saute pan over medium/high heat. Drizzle olive oil into pan. Add chopped pepper, corn and sliced shallots along with a little bit of salt, saute until peppers and shallots begin to soften, a little caramelize is good too. Remove from heat.
In the bowl of your food processor (a mini processor is great if you have one) fitted with an S blade - add drained and rinsed black beans, juice of 1 lime, salt and Cholula. Process until black bean spread is smooth (about 1-2 minutes).
Lay your tortillas out on your work surface. Spread half of each tortilla with the sweet potatoes and the other side of the tortilla with the black bean spread. Layer the veggie mix equally over the black bean side of the tortilla. Layer baby spinach over the sweet potato. Bring the side of the tortilla together as if you are closing a book, repeat with the other tortilla.
Using the same pan as you sauteed your veggies in or a griddle, heat a dab of butter over medium heat. Place quesadilla in the pan and cook until golden brown, flip and cook the other side the same. About 2 minutes per side - repeat with other quesadilla.
Remove from pan, cut quesadilla into 3 triangles and serve with your favorite salsa, guacamole, sour cream or chives!