Dinnertime: Sweet Potato and Black Bean Quesadillas

One of the things you tell yourself you’ll do in your brand new, off campus apartment is cook. One of the things you actually do in said apartment is make eggs/cereal/yogurt. Not exactly cooking. I needed to step it up and make some real food. I decided to keep it vegetarian, keep it simple, and keep it healthy. With the aid of some pinterest-ing, I found this recipe for Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto. The swiss chard pesto looked a tad too ambitious (plus who wants to wash a food processor/who owns one of those). I instead just roasted the sweet potatoes with some spices and olive oil, did a quick sautee of the beans, and assembled.

IT WAS SO GOOD. There’s so little active time in this recipe and it’s so flavorful and textured. You get lots of protein, ooey gooey melted cheese, and the satisfaction that you, not your mom, not trader joe’s, not chipotle employees, but you made yourself dinner.

Sweet Potato and Black Bean Quesadillas: Adapted from Closet Cooking

  • 2 large sweet potatoes, scrubbed, dried and cut into 1/2 inch cubes
  • Olive oil
  • 2 teaspoon ground cumin
  • 1 small red onion, diced
  • 2 clove garlic, chopped
  • 2 teaspoon coriander
  • 1 (19 ounce) can black beans, drained and rinsed
  •  Wheat tortillas
  • 1/2 large avocado, sliced
  • 1/4 cup sharp cheddar, grated
  1. Cut the sweet potatoes into half inch pieces. Coat with some olive oil, one tsp of cumin, one tsp of coriander and a minced clove of garlic. Spread on baking sheet. Roast for approximately 40 minutes at 375 degrees. Your kitchen will smell very good.
  2. Once the potatoes are done, finely chop the red onion and the other garlic clove.
  3. Add the onion and saute until tender, about 3-5 minutes.
  4. Add the garlic, cumin, coriander and saute until fragrant, about 1 minute.
  5. Add the beans and cook until warm, a few minutes.
  6. Grate the cheese and slice the avocado. Assemble quesadillas with cheese and potato-bean mixture. Fold over until cheese is melted and the tortilla is slightly crisp.
  7. Serve with avocado slices and the salsa of your choice. Pineapple tastes great. Use any extra filling as a side dish.
  8. Enjoy!

I don’t have a beautiful photo but there are nice ones on the original post. Trust me, these are easy, cheap, and good. My future apartments will be very familiar with them.



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