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!
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
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)
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.