Sweet potatoes are cooked, mashed and seasoned with curry powder, lime juice and cilantro. Cayenne pepper turns up the heat and black beans make these Monterey Jack cheese pockets hearty, so you’re full until dinner. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.
- 2 1/2 pounds sweet potatoes, quartered
- 1 tablespoon curry powder
- 1/2 lime, juiced
- 2 tablespoons cilantro leaves, roughly chopped
- 1/2 cup black beans, drained
- salt, to taste
- cayenne pepper, to taste*
- 6 ounces reduced fat Monterey Jack cheese, shredded
- 12 corn tortillas
*optional. Add if you like your quesadillas spicy.
Preheat the oven to broil. Sprinkle the tortillas with water and place in the oven for 2-3 minutes, or until soft and warmed through. Cover with a clean towel and set aside.
Bring a large pot of salted water to boil over medium-high heat. Add the quartered sweet potatoes to the pot and cook for about 20 minutes, or until tender when pierced with a knife.
Drain the cooked potatoes in a colander and run under cold water under they are cool enough to handle. Remove the skins and roughly dice the cooked sweet potatoes.
Place the diced sweet potato pieces into a large bowl with the curry powder, lime juice and cilantro. Slowly stir in the black beans. Season to taste with salt and cayenne pepper, if using.
On a flat work surface, sprinkle 1 tablespoon of shredded cheese on one side of a warmed tortilla, spread a spoonful of potato bean mixture on top and sprinkle the other side with another tablespoon of cheese. Fold the tortilla in half and press down to make sure the quesadilla adheres. Repeat with the remaining tortillas.
Arrange the quesadillas on two cookie sheets. Place in the preheated oven and broil for 2-4 minutes, or until the cheese melts through and the tortillas turn golden-brown. Enjoy.