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    • Recipe Highlight: Sweet Potato & Bean Quesadillas

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    •  8/13/2014 2:02:37 PM
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      Just recently we had dinner with some old friends that we haven't seen in a while.  When they found out that we don't eat a lot of meat, they were curious as to what we ate for dinner every night?

      If MEAT wasn't an option for the menu,

      what in the world did we eat every night?

      I'm sure there are many people out there who are

      interested in EATING MORE PLANTS...

      but have no idea what they would make for dinner.


      So what in the WORLD do we eat every night?

      My QUICK, one word answer to this question is:  BEANS


      So we really don't eat these EVERY NIGHT...but they are very common in our homes.

      LEGUMES/BEANS are one of the world's most healthiest foods.  Once you start cooking with them, you will see the possibilities are endless!  Here is another one of our recipes we wanted to highlight this month (August is our EAT MORE BEANS month!).  This is another recipe you can use for the BEAN FAMILY CHALLENGE (found here).


      Sweet Potato & Bean Quesadillas

       

      This is great for lunch, for a snack for even for DINNER!  Add some corn on the cob and guacamole, and you have yourself a wonderful meal!

       

      Servings:  Makes an extra large batch approx 6 cups filling (great for freezing and using later!)

      Ingredients

      1 medium sized sweet potato, cut into bite sized pieces

      1/2 red onion, chopped

      2 teaspoons Olive Oil

      1-2 teaspoons salt

      1/2 cup Salsa (use your favorite brand) 

      ¼ teaspoon onion powder

      ¼ teaspoon chili powder

      ¼ teaspoon cumin

      3 Large Kale Leaves, chopped very fine

      1 can of black beans (I used my favorite S&W brand Cuban recipe)

      1 cup cooked quinoa

      1 can refried beans

      Whole Wheat Tortilla Shells or Tortilla chips


      Directions

      1.  Roasted Sweet Potatoes:

      Preheat oven to 400 degrees F.  Toss potatoes, onion, oil and salt together in a mixing bowl.  Spread in an even layer on a baking sheet.  Roast the mixture until potatoes are tender and browned in spots, tossing once or twice, about 20-24 minutes. (The last 3 minutes I change my oven to BROIL to help get those brown spots on the potatoes).

       

      2.  Let the potatoes cool slightly and place in a medium sized bowl.  Mash up the potatoes and onions till you reach a slightly chunky texture.

       

      3.  Add your salsa, seasonings, kale, black beans (drained) and quinoa.  Mix thoroughly.

       

      4.  Place your potato mixture in a large skillet and begin heating it thoroughly.  Add your can of refried beans and mix everything up until your mixture is very warm.

       

      5.  Place one whole wheat tortilla on a very warm frying pan.  Add 2 heaping spoonfuls of your potato & bean mixture, spread to cover the entire shell.  Place another shell on top and warm on both sides by flipping.

       

      Once both sides are slightly browned, remove from skillet, cut into triangles...eat and enjoy!

       

      Serve with guacamole, salsa and corn on the cob.

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