Sweet Potato and Black Bean Quesadilla

My favorite part about looking through magazines is looking at the pictures of food. Magazines always have the best pictures! They always make me want to try the recipes (I guess that’s the point, huh?) While I was looking through a magazine, I came across this recipe for sweet potato and black bean quesadillas. This was a great meal idea! I paired this with lime wedges, salsa, and a side of corn.

I started by gathering all of my ingredients including sweet potatoes, onion (my addition), garlic, cumin, cinnamon, cayenne, chopped fresh spinach, and flour tortillas. I cut my sweet potatoes in half and cooked them in the microwave for about 5 minutes. I diced an onion and minced the garlic. I heated a non-stick pan over medium heat with about 1-2 tbsp oil. I sauteed my onion until soft, added my garlic, and followed the garlic with spices. Just as the spices became fragrant (about 30 seconds), I added in my rinsed black beans and about ⅓ cup water. I let that cook for two minutes before stirring in the spinach. I removed the pan from the heat after one minute. I started assembling my quesadillas by placing them on a foil lined baking sheet. I took 1 of the halves of sweet potato and spread it across a half of one of the tortillas (followed suit with the rest of the sweet potatoes). I divided the black bean mixture throughout the four quesadillas on top of the sweet potato. I added some cheese onto Jacob’s quesadillas, but decided not to on mine. I folded all of them in half (so I had four beautiful half moons of quesadilla). I baked them in the oven for about 10 minutes!

These quesadillas should have been either toasted under the broiler or fried in a pan. This would have given them a more crispy texture throughout the tortilla that you are used to seeing for a quesadilla.

I really enjoyed this quick and easy dinner. I loved having these quesadillas with a little bit of the lime and salsa. I even added some pickled jalapenos to mine! I loved every component of this meal and I am going to make it again for sure!

Taste: 8/10

Notes for next time: I would use only ¼ tsp rather than ½ tsp cinnamon.