You can make this colorful, nutrient-packed, meatless dish for two in less than 15 minutes. There’s no reason NOT to make it for dinner tonight!
May 2017, is the first May EVER that Mr. EN and I are living alone in our house. That’s right. No college kids coming home to fill our basement and garage with boxes, bags, and backpacks filled with who knows what. No one to leave pair upon pair of sandals casually kicked off at the front door, in the bathroom, or under the dining room table. No one to steal my headphones or running socks. No one to plow through four avocados or a half gallon of milk in one day. Yup – we’re official empty nesters.
Actually, it’s kinda lonely. But, looking on the bright side, Mr. EN and I are most definitely on our “yard game” this year. For the past two weeks we’ve rushed home from work, thrown on our gardening clothes and met in the yard to weed, dig, cut, separate, transplant, prune and mulch everything we’ve ignored since our youngest daughter’s high school graduation party – three years ago. We had some work to do! And, while it’s pretty near amazing for us to finally be on our “yard game”, it’s hard to be on our “dinner game” at the same time. That’s why we love these Black Bean and Sweet Potato Quesadillas so much.
So, what’s so great about them?
- They’re super-nutritious. The sweet potatoes are loaded with Vitamin C and potassium which help protect your heart and keep your blood pressure stable. The beans are a terrific source of meatless protein and are high in iron and magnesium, and the whole wheat tortillas are extra filling and a great source of fiber. Every single ingredient in this recipe is good for you!
- This is a terrific flavor combination. The smoky black beans, shard cheddar cheese, and mildly sweet potatoes – perfect! One caution – Don’t cheap on the cheese. Buy a good quality SHARP cheddar. A little good cheese goes a long way.
- The taco seasoning is 100% salt free. Blood pressure control? I’m on it.
- You can make these – start to finish – in 10-15 minutes. Who doesn’t love THAT?
So, if your spring is playing out like ours is, and you want to spend what used to be dinnertime upping your own “yard game,” why not give these Black Bean and Sweet Potato Quesadillas a try? You won’t be disappointed!
Peace, love, and good eats; from our Empty Nest to yours.
One more thing – here’s Sugar, our new rescue dog; she’s definitely on her own “yard game.”
Trending in the EN Kitchen: Mrs. Dash Salt Free Taco Seasoning, purchased at our local Meijer Store and Casa Mamita Pineapple Salsa, purchased at Aldi.
Black Bean and Sweet Potato Quesadillas
Yield 3 quesadillas
You can find many recipes for Black Bean and Sweet Potato quesadillas on the internet. This basic version is an adaptation of many of those. We add different veggies and shredded chicken sometime. Have fun and make it your own.
- 3 whole wheat tortillas (8 inch)
- 2 medium-large sweet potatoes
- 1 15 oz. can low-sodium black beans, rinsed and drained
- ½ package Mrs. Dash Salt Free Taco Seasoning (save the rest for tacos or chili)
- ½ small onion, diced (any kind)
- 3 ounces grated sharp white cheddar cheese (or cheese of choice)
- chopped fresh cilantro (optional)
- Poke holes in the sweet potatoes. Place them in the microwave and cook, on high or “baked potato” setting, until tender (5-10 minutes depending on the power of your microwave).
- While the potatoes are cooking, rough-mash the black beans with a fork or potato masher. Chop the onion, then mix the onion and taco seasoning into the black beans. Add 1-2 tablespoons water if needed to make the bean mixture spreadable.
- Cut the potatoes open and scoop out the inside. Mash with a fork.
- Spread onto one half of each tortilla in this order: mashed potato, bean mixture, shredded cheese and cilantro (if using). Next, fold the tortilla in half so the half without toppings becomes the top of the sandwich.
- Grill in a pan (sprayed with a little non-stick spray) or a cast iron skillet (no spray), over medium heat, until golden brown on each side and cheese is melted.
- Let cool 3-5 minutes before cutting.
- Serve with your favorite salsa. I suggest pineapple or mango salsa.