 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
People say the sweet potato in my quesadillas makes them think of the flavor of Thanksgiving. Often, I mix and refrigerate the filling ahead, so it takes no time to layer the tortillas. Ingredients:
1 large sweet potato, peeled and diced |
1 medium onion, chopped |
1/2 to 1 teaspoon pumpkin pie spice |
2 teaspoons canola oil |
2 garlic cloves, minced |
2 cans (15 ounces each) black beans, rinsed and drained |
1/2 cup chicken broth |
12 flour tortillas (8 inches) |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1 can (4 ounces) chopped green chilies |
sour cream and salsa |
Directions:
1. Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender.
2. Meanwhile, in a large skillet, saute onion and pumpkin pie spice in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through.
3. Sprinkle bean mixture over one side of six tortilla. Top with 1/4 cup cheese and a rounded tablespoonful of chilies. Top with remaining tortillas. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted.
4. Cut into wedges; serve with sour cream and salsa. Yield: 6 servings.
|
|