Midway through a quarantine seems like a perfect time to start dropping new blog posts on you guys. Hope everyone is staying safe out there. I have been cooking my way through quarantine and there's no end in sight. Last week as a solution to my excess sweet potato problem, I created some quick, easy quesadillas. No, really, so quick and so easy. Check it out below.
2-3 sweet potatoes (washed, peeled, and cubed) 1 tbsp olive oil 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp garlic powder salt and pepper to taste 1 cup black beans - drained and rinsed 1 cup chopped spinach leaves 1/2 cup queso fresco 2 large flour tortillas Limes, cilantro, salsa, and sour cream for serving 1. Wash, peel, and cube sweet potatoes. Toss sweet potatoes in olive oil, cumin, paprika, garlic powder, and salt/pepper. Place on a baking pan lined with parchment paper and roast at 425 degrees for 15-20 minutes until tender. Once softened, mash sweet potatoes. 2. Spread mashed sweet potatoes on half of 2 large flour tortillas. 3. Top the sweet potatoes with black beans. I added a little taco seasoning to the black beans as well but they are delicious without it too. 4. Place chopped spinach and queso fresco on top of the black beans. 5. Fold the tortilla in half and cook over medium-high heat in a large skillet until golden brown and crispy. 6. Cut each tortilla into 4 wedges and serve with limes, cilantro, salsa, and sour cream. Yum!
0 Comments
Leave a Reply. |
Archives
April 2020
Categories
All
|