In an effort to remain healthy my parents, brother, and sister-in-law have gotten to where they do not eat meat during the week. Although my husband is not in favor of jumping on this bandwagon I have started trying more meatless meals especially when cooking for my family. I have made these sweet potato and black bean quesadillas a few times and I have to say they are delicious! My meat loving husband is also a fan! Don’t be fooled by the sweet potato name as theses quesadillas have a Mexican inspired flare that is far from sweet!
Savory Sweet Potato Quesadillas
Ingredients
- 3 Sweet Potatoes peeled and cut into chunks
- 1 pkg Taco Seasoning
- 1/2 can black beans drained
- 2 cups shredded Cheddar Cheese
- 1 lime juiced
- 5-6 soft tortillas
Instructions
- Place cubed sweet potatoes on a baking sheet with a generous drizzle of olive oil and sprinkle them with the pack of taco seasoning.
- Roast at 400 degrees for about 45 minutes or until the potatoes are fork tender. You will need to stir a couple of times while cooking to prevent burning.
- Once potatoes are soft place them in a bowl and mash them with a fork or potato masher until smooth.
- Stir in the lime juice and salt and pepper if needed.
- Cover half of the tortilla with a layer of mashed sweet potatoes, top with a spoonful of black beans, and a generous handful of cheddar cheese.
- Fold over half of the tortilla and grill on the stove or griddle until the outside is lightly brown and the cheese is melted.
Notes
Nursing tip: I love how these sweet potatoes are transformed into a savory dish. In the ER we also find new uses for standard equipment such as; a syringe and IV tip with the needle removed make an excellent ear or wound irrigation tool. Also, one of my favorites is a nasal cannula connected to a bag of saline can be placed on the top of the nose near the eyes if both eyes need to be flushed to remove a chemical.
