Tuesday, April 28, 2009

For Those Trying to Work in Some Veggie Meals

In my effort to have meatless meals at least once a week, I came across this recipe a couple of months ago and modified it a bit. I loved it and am making it again tonight. The kids gave it mixed reviews so I also make a plain cheese quesadilla. I serve them all family style and people can serve themselves whichever wedges they want. We also usually have a salad or some other vegetable with this. Try it and let me know what you think.


1 sweet potato, cooked (boiled or baked) and mashed
1 cup canned black beans, rinsed and drained
½ cup onion, diced
2 cloves garlic, pressed or minced
2 Tbsp. olive or canola oil, divided
2 tsp. cumin
1 avocado, peeled and mashed
¼ cup sour cream
½ cup shredded cheddar or Monterey jack cheese
1 cup baby spinach leaves
4 flour tortillas, taco size

· In a medium-sized non-stick skillet, heat 1T oil and sauté onion and garlic until soft.
· Add black beans and heat through.
· Stir in avocado, sour cream, cumin, and cheddar cheese. Cook until cheese melts.
· Spread mashed sweet potato over one tortilla.
· Top with baby spinach, then black bean mixture. Smooth mixture over tortilla (should
only be about ½ inch or so thick).
· Top with a second tortilla.
· Heat ½ T oil on high heat in a skillet.
· Brown quesadilla about one minute on each side.
· Repeat for second quesadilla.
· Cut quesadillas into wedges and serve with salsa, if desired.

Serves 4.

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