Curried Sweet Potato QuesadillasFilling makes 8-12
Ingredients
2 ½ lb sweet potatoes, quartered
1 tbsp curry powder (add more depending on how spicy)
½ lime, juiced
2 tbsp cilantro leaves, roughly chopped
1/2 cup black beans, drained
salt
Cayenne (optional, if your curry powder isn’t hot enough)
12oz shredded Monterey Jack cheese
8 tortillas, traditional or whole wheat
Preheat the oven to broil.
2 ½ lb sweet potatoes, quartered
1 tbsp curry powder (add more depending on how spicy)
½ lime, juiced
2 tbsp cilantro leaves, roughly chopped
1/2 cup black beans, drained
salt
Cayenne (optional, if your curry powder isn’t hot enough)
12oz shredded Monterey Jack cheese
8 tortillas, traditional or whole wheat
Preheat the oven to broil.
Bring a large pot of salted water to boil. Cook the quartered potatoes until a knife easily slips in and out, about 20 minutes depending on the size of the pot. Place the cooked potatoes in a colander and run under cold water until cool enough to handle. Remove the skins and dice the cooked potatoes—the chunks should be fairly small, but no need to be uniform.
In a medium sized bowl, mix the potatoes together with the remaining ingredients. Taste for seasoning and add salt and spice (cayenne) as necessary. Gently stir in the black beans.
On a flat work surface, assemble each quesadilla one at a time: sprinkle a small handful of cheese on one side of the tortilla, spread a spoonful of potato mixture on top, and sprinkle with another small helping of cheese. Fold the tortilla in half and press down to make sure the quesadilla adheres. Repeat with the remaining tortillas.
Arrange the quesadillas on two cookie sheets. Place in the hot oven and broil until golden brown on the top and the cheese is melted through.
This is going to be my weekend experiment! Check out more recipes at Big Girls, Small Kitchen :)
