Wednesday, December 3, 2014

Sweet Potato & Black Bean Quesadilla

Sweet Potatoes and Black beans are match made in heaven. I came to know about this when I tried making a sweet potato taco few months ago. After that I tried making soup and then wanted to try it in a quesadilla. The inspiration for this dish comes from here. Since the recipe calls for Chorizo, I substituted black beans to make it vegetarian. It turned out quite amazing and we enjoyed it with  Pico de gallo. Hence I made it again so that I can share the recipe with you all. 

You can serve this as an evening snack to your kids or it also makes a good appetizer for get together. Do try making it and I hope you all will enjoy it. 

  • Flour tortillas, large sized - 4
  • Sweet Potato, medium sized - 1
  • Onion, medium sized- 1/2
  • Black beans, cooked / canned - 1/2 cup
  • Monterey Jack Cheese, grated* - 1 1/2 - 2 cups
  • Chilli powder - To taste
  • Cumin powder - 1/2 tsp
  • Cilantro (coriander leaves) - 3-4 sprigs
  • Oil - 2-3 tsp and extra for pan frying
 *Use any cheese of your choice.


Making the Filling:
Wash and peel the sweet potato. Then cut it into 1/2 inch cubes.

Cook the sweet potato cubes in hot salted water (cook until there is no resistance when a fork is inserted in the sweet potato. It should still hold its shape very well).

Then drain the water completely and set it aside.

Now in a wide pan heat oil. Once hot add chopped onion and fry until it just starts to change color.

Then add in the cooked sweet potato cubes and fry further until little color appears on sweet potato.

Then add in  Black beans, salt, chilli powder and cumin powder.

Mix well and cook for a minute or two. Then finally add chopped cilantro and turn off the heat. Mix well and allow it to cool. Filling is ready.

Assembling and Pan Frying:

When you are ready to make the quesadillas, preheat a skillet over medium high heat and brush one side of the tortilla with some oil and place it oiled side down ( Tortillas were freshly made by me). 

Sprinkle some cheese on one half of the tortilla.

 Then top that with some of the prepared sweet potato - black bean mixture. 

Sprinkle a bit more cheese.

Fold it in half. 

Continue with the rest of the tortillas. Once done fry them on a preheated skillet (I used a grill pan) until they turn crispy and golden brown on both sides.

Once done, transfer it on a plate. Cut each of the tortilla into 2-3 pieces using a knife or pizza cutter. Sweet Potato & Black Bean Quesadilla is ready!!

Serve it immediately along with Guacamole or Pico de gallo. Above measurement serves 3-4 people.

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