I was poking around for some recipes and I came across the notion of using mashed sweet potatoes instead of cheese to create a quesadilla. Genius. It was one of those situations where you stumble across a blog and have no clue how you got there, failed to bookmark the site and have zero recollection of what it was called. I do know that the recipe featured didn’t include everything I included in my attempt tonight for some reason I can remember a list of ingredients, but fail to remember a simple website, eh, I like it complicated.
- 2 of your favorite tortillas (I chose whole wheat tonight)
- 2 sweet potatoes
- 1 avocado
- 1/4 of a white onion
- 1/4 cup of black beans
- Fill up a pot with water and place on stove, bring water to a boil
- Wash and cut up sweet potatoes and add to pot of water, boil for 10 minutes, or until potatoes are soft
- Heat up whatever appliance you intend to use to cook your quasi-quesadilla (I have a George Forman-style of table-top grille that works awesome for paninis and quasadillas)
- Dice onions, set aside
- Slice up avocado, set aside
- Prep black beans (I used canned due to lack of time, and rinsed them really well and placed in a bowl until I was ready for them, if planning ahead, I would have preferred dry beans that I cooked ahead of time)
- Once potatoes are finished boiling, drain water and mash. (Adding butter to the potatoes is optional, and will create a creamier consistency. I used 1 tablespoon of Original Earth Balance Natural Buttery Spread) and a pinch of salt and pepper
- Once potatoes are mashed, spread onto one of the tortillas, stopping about one inch from the edge of the tortilla (to prevent potatoes from oozing out the sides of tortillas when pressed)
- Top spread with black beans and onions
- Spread sweet potatoes on second tortilla and place on top of first tortilla (like making a sandwich)
- Place tortilla ‘sandwich’ onto grill and cook for 10 minutes (or until tortilla begins to brown and the edges become crispy
- Once quasi-quesadilla is finished grilling, place on plate and pull up top tortilla, insert as much avocado as you prefer (for me, the more the better!)
- Slice quasi-quesadilla into quarters (a pizza slicer works perfectly)
- Top with as much salsa as you would like (again, the more the better!) and some more avocado if you are feeling crazy
Holy canoli! Seriously the best thing I’ve tasted in quite some time! This will mos def become a regular visitor to the Stout family dining table. The carnivore of a hubs taste-tested and even thought it was delicious!
Stout stamp of approval.