Black Bean, Sweet Potato, and Spinach Quesadillas

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At long last (okay, enough drama – two days later), here is Monday night’s quesadilla recipe!

I knew I wanted something quick and different for dinner, so, of course, I searched Pinterest. I found a few great quesadilla recipes that got my gears turning, and while ultimately, I kind of did my own thing with them, this is the recipe that served as inspiration, mainly for the ingredients. As I told someone on Facebook the other night – this is so unbelievably easy, you really have no excuse not to make this. So when Monday rolls around, you’re welcome. And here you have it:

WHAT YOU NEED
* 1 can black beans
* 1 large sweet potato, cooked, peeled, and mashed (quick tip if you’re short on time: stab the sweet potato a few times through the skin with a fork, place on a microwaveable plate and zap for 5 minutes, then peel easily and you’re good to go)
* some spinach (I just used what I had on hand – probably was about half a bag of fresh baby spinach leaves)
* some fresh cilantro, probably about 2T’s worth, chopped
* 2 green onions, chopped
* 3-4 juicy limes
* 1 ripe avocado, sliced thin, lengthwise
* shredded cheese of your choosing (I used sharp cheddar and then a blend of cheddar/jack)
* medium or large-sized whole wheat tortillas

WHAT TO DO
Cook and peel your sweet potato (see above for short-cut).

Meanwhile, rinse the MM_quesadillas1black beans, and place them into a medium-sized bowl, and mash them up, but not completely – leave some whole for texture.

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To these, add your spinach and sweet potato, and roughly mix (to mash the potato) to blend the ingredients. Add chopped cilantro and green onion, and mix thoroughly.

Then cut a few limes in half and squeeze over the mixture:

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Now, heat a frying pan just slightly larger than your tortillas to medium-low, and spray with cooking spray. Place one tortilla in the pan, and then spoon some of your veggie mixture right on top, spreading it evenly over the tortilla. Top mixture with a few slices of avocado.

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Sprinkle with cheese and let it just start to melt.

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Then top with a second tortilla and press with either a spatula or your hand (cautiously, of course) and let it cook for just about 2-3 minutes. Very carefully, flip the quesadilla over with a spatula and cook another 2 minutes on the other side. Then remove it from the frying pan and let it rest a minute or so before cutting and serving.

I made two of these for the three of us and there were leftovers – they are very filling and packed with goodies. Best part was it was spilling over with veggies–and the kid still devoured them! Small victories, people. I served these with a little sour cream and a side corn/tomato/avocado salad that’s just the one in this post, but without jicama, because I didn’t have any.

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We will definitely have these again, and you should, too. Nom.

(Here‘s where I pinned the original recipe, the ingredients of which inspired mine. It’s on my board, “Yummmmm: Meatless Monday” – which has lots of other great ideas pinned to it – check it out!)

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