Isn’t it cruel that I’m dangling these photos of scrumptious quesadillas in front of you several hours after dinner on a weeknight? If I were a better planner, I would have posted this recipe yesterday morning. Then you could have made these for dinner and had leftovers for lunch today.
Well, I figure – it’s Monday, and you don’t have much energy to put up a fight.
Truth be told I was too busy stuffing my face with quesadillas yesterday!
I’m going to keep it short and to the point this evening as my suspicions are you don’t have a ton of time to be reading blogs this week. I don’t blame you, neither do I…heck, I don’t have a ton of time to be WRITING blogs!
But I wanted to share this quick + dirty recipe with you guys ASAP! I posted a sneak peak pic on Facebook and it got quite a bit of attention. I love conducting little experiments like this – it gives me a good idea of what you’re feelin’ and what you’re not!
You guys were feelin’ this quesadilla, let me tell you!
This recipe was born purely by accident, but boy oh boy what a pleasant surprise this chance happening turned out to be.
AND it only calls for 6 ingredients! Including the tortilla (not including cooking oils, aromatics, and spices, which are not technically ingredients.)
Perfect for my friends that scoff at those long ingredient recipe lists (I’m lookin’ at you, Antonia!!!)
Nothing more beautiful than freshly-roasted sweet potatoes, no?
FYI – I do NOT recommend skipping the roasting step in this recipe; there is actual chemistry going on when you roast veggies and they get that “blackened” look to them. Chemistry that results in a D-E-licious vegetable.
Do what you will. But roasting will take the flavor to new realms. Promise!
My excitement levels for winter cooking are at an all time high. I have no idea why. All I want are sweet potatoes. And squash. And big, leafy greans. (And hearty beans!)
I know, I promised short.
- 1 medium sweet potato, cut into rounds + roasted
- 1 small yellow onion, diced
- 3 cloves fresh garlic, minced
- 1.5 cups cooked black beans (or 1 15-oz can)
- 1/2 cup Daiya Pepperjack shreds
- Tortillas of choice (3 large)
- 1.5 Tbsp. avocado oil
- 1 tsp. ground cumin
- 1/4 tsp. fine grain sea salt, or to taste
- Freshly ground black pepper, to taset
- 1 Tbsp Earth Balance vegan butter, melted
- Pre-heat oven to 400 degrees fahernheit
- Cut sweet potatoes into rounds by slicing width-wise
- Place sweet potato rounds on roasting pan and coat with 1 Tbsp. avocado oil; sprinkle w/s+p, if desired
- Roast the sweet potatoes for a total of 30 minutes, removing from oven + flipping halfway through
- About 5 minutes before potatoes are done roasting, heat remaining 1/2 Tbsp. avocado oil in a sauce pan over medium heat and lightly sauté garlic+onion until onion is translucent (about 5 minutes)
- Add the roasted rounds to the pan and mix together until the potatoes become somewhat pureed
- once mixture is thoroughly combined, add the black beans, Daiya, salt, pepper + cumin
- Continue to stir the mixture until cheese is melted
- Meanwhile, heat a medium-sized skillet (not sauce pan) over medium heat in preparation to cook the quesadillas
- Once the Daiya is fully melted into the bb+sp mixture, spread 1/3 of the mixture onto 1/2 of a large tortilla
- Flip the empty half of the tortilla over the mixture and pat quesadilla down a bit.
- Take a pastry brush or paper towel dipped in melted Earth Balance and lightly coat each side of the quesadilla with butter
- Heat quesadilla(s) in skillet until golden brown, about 2-3 minutes per side (depending on your heat settings)
- Repeat steps 10 - 13 for all 3 quesadillas
And that’s all she wrote folks! Tell me what your favorite comfort food is in the comments below!