Back to normal

After a few days out of town with my mother and youngest daughter, it's good to be home again.  As much as I enjoy eating out, I always like being in my own kitchen and making the simple foods that we all like best.

This black bean and sweet potato quesadilla fit the bill perfectly.  It isn't too big, but it's filling and full of great flavours.  Best of all, it's really simple; it's easy to make the filling in advance, then assemble the quesadillas right at mealtime.

It's good to be home again, especially when mealtime is this easy and this good!

Black Bean and Sweet Potato Quesadillas
(adapted from Pepper Lynn)

Ingredients

1 1/2 tsp extra virgin olive oil
1 finely chopped onion
kosher salt
2 cloves garlic, minced
1 tin canned black beans, drained and rinsed (about 1 cup of beans)
1 cup mashed, cooked sweet potato (I roasted mine)
1 tsp cumin powder
pinch crushed red pepper flakes
6 - 8" whole wheat tortillas
1 1/2 cups freshly grated Cheddar or Monterey Jack cheese
sour cream
salsa

Instructions

Swirl the olive oil in a skillet that has been heated over medium heat.  Add the onions and a pinch of salt, and saute 3 - 4 minutes until the onions start to soften.  Add the minced garlic and cook about 5 minutes more until the onion just starts to brown.

In a medium mixing bowl, combine the sauteed onion and garlic with the black beans, mashed sweet potato, cumin and crushed red pepper flakes.  Stir until well-combined, then add additional salt and crushed red pepper flakes to taste.

Heat a skillet over medium-high heat.  Scoop about 1/3 cup of the black bean and sweet potato mixture and spread it evenly on half of a tortilla.  Sprinkle 1/4 cup shredded cheese over the filling and fold the tortilla in half.  Repeat with remaining filling and tortillas.  Cook for about 3 minutes per side until nicely browned.  Serve with sour cream and salsa.