I know what you all are thinking - black bean and sweet potato quesadillas?!?! I wasn't sure the first time I made these either, but let me tell you, the mixture of black beans, spinach, sweet potatoes & Monterey Jack cheese, well these were all a match made in heaven. Personally I would have never thought of that combination, but now that I have tried it, I'm glad someone over at Cooking Light Magazine threw these ingredients together!
½ cup chopped onion
2 garlic cloves minced
1 TBL olive oil
1 can black beans, rinsed and drained
1 TBL fresh squeezed lime juice
1 TSP dried oregano
1 TSP ground cumin
8 10 inch flour tortillas
1 ½ cup mashed cooked sweet potatoes
2 cups shredded Monterey Jack cheese
Baby spinach
In a large skillet, cook onion & garlic in olive oil till tender. Stir in black beans, lime juice oregano, cumin; heat through & set aside.
Layer tortillas with ¼ sweet potatoes, 1/8 of the cheese, ¼ bean mix, a layer of spinach, another 1/8 of the cheese & top with another flour tortilla, make 4.
2 garlic cloves minced
1 TBL olive oil
1 can black beans, rinsed and drained
1 TBL fresh squeezed lime juice
1 TSP dried oregano
1 TSP ground cumin
8 10 inch flour tortillas
1 ½ cup mashed cooked sweet potatoes
2 cups shredded Monterey Jack cheese
Baby spinach
In a large skillet, cook onion & garlic in olive oil till tender. Stir in black beans, lime juice oregano, cumin; heat through & set aside.
Layer tortillas with ¼ sweet potatoes, 1/8 of the cheese, ¼ bean mix, a layer of spinach, another 1/8 of the cheese & top with another flour tortilla, make 4.
Grill uncovered on low for 4 minutes, flip and grill another 4 minutes. (times vary per grill) You can also cook these in a skillet if you wish.
Serve with my homemade chunky salsa & guacamole!
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