Experimenting with new food combinations is one of the best parts of being a home chef. Don’t you agree? Every Sunday as I sit down to make my grocery list for the upcoming week, I try to take inventory of what’s already in the fridge or cabinets. It’s such a shame to waste food, so sometimes I end up with some less-than-expected match-ups for dinner.
Yesterday I made these quesadillas without knowing how they’d turn out. I, of course, had high hopes, but was prepared to eat a subpar meal just in case. Lucky for me, I think they turned out delicious and I used up that sweet potato that’s been sitting on the counter for over a week now.
The ‘dillas were just the thing to make for Meatless Monday. I especially enjoyed the extra creaminess the sweet potato added making it easier to use less cheese. I love cheese as much as the next girl, but we need to remember it is high in fat and should be consumed in moderation, especially since recipes tend to call for more cheese than actually necessary.
I chose to stuff these beauties with black beans to add a protein punch, but I think they’d be equally as delicious with a variety of different veggies and/or eggs. In fact, I might use the leftover sweet potato and beans and scramble them with some eggs for breakfast tomorrow… oh the options are endless!
Recipe after the photo.
Sidenote: Today’s Elf 4 Health challenge is to unsubscribe from three emails or catalogs you no longer want to receive. I don’t receive many catalogs at home, so I’m going to clean up my inbox. I already have a dedicated email address for store emails, but it will be nice to weed out all the ones for stores I don’t really shop at anymore.
- 1 large sweet potato, baked
- 1 15.5 oz can of black beans, rinsed
- 1 cup cheddar cheese, shredded
- 1 package (8-10) corn tortillas
- 1 tbsp cumin
- Warm skillet on medium-low heat.
- Scoop potato into a bowl. Add cumin and mash.
- Spread a spoonful of potato evenly on 1 tortilla.
- Add a thin layer of black beans on top.
- Sprinkle a thin (or however much you'd like) layer of cheese on top. Finish with second tortilla.
- Cook until cheese melts, 3-4 minutes each side.