vegetarian quesadillas

Darlings,


What do you when you’ve super low white blood cell count,
Stuck at home, avoiding human contacts?
Create and practice recipes duh…
It is no secret that I love spicy food! I love that hot-mouth, runny-nose, starting to sweat a little type spice. I always order hot peppers on my food when there’s the option, I load foods up with red pepper flakes, and Siracha is frequently the final topping on most all of my meals! So of course I was all over this week’s vegetarian quesadillas using raw jalapeno peppers.
This time around I decided to go with a classic approach, and of course that means Mexican!
And what is one of the best Mexican dishes out there?
Why, quesadillas, of course!

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But not just any quesadillas, these ones are sweet potato black bean quesadillas!
Does anyone else think that sweet potatoes and black
beans are the perfect combination?
The creamy sweet potato and cool avocado are the perfect contrast to the spiciness of the jalepenos, and the slightly mashed black beans give them a robust and hearty texture to make it a meal.
And of course, ours were rounded out with a sprinkling of cheddar cheese!
You may adjust the amount of jalepenos according to your desired level of spiciness, but if you’re like me, you won’t hold back

Spicy Sweet Potato Black Bean Quesadillas

Prep time: 10 min
Cook Time: 5 min
Serves: 2

Ingredients:
1 c. cooked black beans
1/2 large sweet potato, cooked and mashed
1 c. prepared salsa
1-2 jalepeno peppers, seeded and diced
1c. spinach, loosely packed
2 tbps finely chopped cilantro
1 green onion, chopped
1 tbsp lime juice (optional)
2 10-inch whole wheat tortillas
1/2 an avocado
1/3 c. grated cheddar cheese (or cheese substitute)
Directions:
In a medium-sized bowl, roughly mash the black beans, leaving some whole beans to retain the texture. Add the next eight ingredients and mix until fully combined.
Spray a large frying pan with cooking spray and heat over medium-high heat. Place one tortilla on the frying pan and spread half of the black bean mixture onto half of the tortilla. Top with avocado slices and sprinkle with cheese. Fold the other half of the tortilla over, and repeat with the second tortilla. Cook for 1-2 minutes, or until lightly browned, then flip and cook on the other side for another 1-2 minutes.
Serve with more salsa and a dollop of plain yogurt if desired.

Love,

Faduma

Thanksgiving

We are in what is known as the transitional time of the year.
You’ll see the headlines everywhere — How to transition your wardrobe from summer to fall — and they’re not entirely unhelpful.
This summer I became enamored with vintage-inspired fashion and oversized sweaters (I’ve super low white blood cell count, so I’m always feeling cold.) I would’ve lamented their loss if I thought I couldn’t wear them for just a little bit longer.
Thankfully, an oversized blazer proved to be just the styling tip I needed to transition it from wispy summer goddess.

I still can’t quite put my finger on; can anyone tell me how Thanksgiving is this week? I know everyone is already asking it, but where did 2018 go? I feel like it was just yesterday that I was laying out my goals and dreams for the year.
Thanksgiving is one of my favorite holidays. Its fall and the leaves are gorgeous, and everything looks beautiful (except when snow shows up October)!
What are you grateful for this Thanksgiving? We assume there will always be more of something — friendship, health, money, days of summer — I don’t regard what I have in the present with as much reverence as it deserves. I don’t want anything back, but I do want to practice gratefulness for what I’ve experienced. Life has kept me moving and going and achieving, just knowing there’ll be more of everything to come.

Happy Thanksgiving everyone!
I hope you all enjoy a wonderful day spent with loved ones; eating delicious food.

Love,

Faduma