The other night I made a new version of my sweet potato & spinach quesadillas. I found this version in the new LCBO Food & Drink magazine, summer 2009 edition. Rather than mash the sweet potatoes up the potatoes were diced into small cubes and cooked in a skillet only for about 10-15 minutes, along with other ingredients and spices. The diced potatoes added a nice texture to the quesadillas. It made enough for 3 small tortillas (8”) and 2 large tortillas (10”)
1 T olive oil
4 green onions, sliced
1 celery, diced
2 large sweet potatoes, peeled and diced
½ cup black beans (drained and rinsed if using canned ones)
1 red pepper, diced
1 jalapeno, minced and seeded
1 tsp cumin
½ tsp freshly ground pepper
¼ tsp chili powder
Feta cheese, crumbled
4 whole wheat 8-10” tortillas
Prepare all the vegetables in advance. Heat a large skillet over medium high heat. Add the oil and let heat. Add the green onions, celery, sweet potatoes, black beans and spices. Let cook until onions are soft. Then add the jalapeno and red pepper. Cook for 10-15 min more. Remove from heat.
Meanwhile preheat the grill to med-high. Make sure to grease it first as you do not want the quesadillas to stick.
Spoon the sweet potato mixture onto half of the tortillas and sprinkle with feta cheese (or cheese of your choice – however feta is amazing on these). Fold the tortillas in half and place on the grill for a total of 5 minutes (2.5 minutes per side). Use the back of the spatula to press them down, but beware ingredients will tend to squeeze out if you really filled them like I did.
Remove from grill and serve immediately with sour cream and salsa.
Try these quesadillas recipes: