Apologies for the radio silence - it's been busy around here, and I haven't had much time or culinary ambition. But I did make these excellent quesadillas for dinner on Hallowe'en (the black, orange, and green color scheme was a happy coincidence), inspired by a dish I've eaten several times at Root, a vegan place in Allston. The prototype is filled with sweet potatoes and kale, but it occurred to me that some beans would improve the situation while adding a punch of protein, and so it proved. These came together quickly and were very filling, so you could really get away with just a salad or some simple veggies on the side, in addition to the quesadilla-appropriate condiments of your choice, and still have plenty to share with your enchanted toad friends!
Sweet Potato, Kale, and Black Bean Quesadillas
Ingredients
~ 2 lbs. sweet potatoes, roasted until soft and mashed
~ 1 batch noochtastic kale
~ 1 tbsp. olive oil
~ 1 batch noochtastic kale
~ 1 tbsp. olive oil
~ 1 small onion, diced
~ 1 small bell pepper, diced
~ 2 cloves garlic, minced
~ 2 cloves garlic, minced
~ ¼ tsp. cinnamon
~ A few grinds black pepper
~ Dash nutmeg
~ A few grinds black pepper
~ Dash nutmeg
~ 2 tbsp. tomato paste
~ 1 can refried black beans
~ 8-10 flour tortillas
~ 1 can refried black beans
~ 8-10 flour tortillas
Directions
~ Preheat the oven to 250 degrees fahrenheit and place a large baking sheet inside.
In a large skillet, saute the onion in the olive over medium heat for about 5 minutes, until soft.
~ Add the garlic, bell pepper, and seasonings and cook about 5-7 minutes longer.
~ Stir in the tomato paste and refried beans, mix well, and continue cooking for about 10 minutes, stirring occasionally.
~ Lay a tortilla flat and distribute about 1/4 cup each of the mashed sweet potatoes, kale, and bean mixture evenly across the upper half, then fold over to make a crescent. Continue with the remaining tortillas and fillings. (I got 8 large, generously filled quesadillas from this recipe, but your mileage may vary!)
~ Heat a non-stick skillet over medium high heat and cook the quesadillas one at a time, for about 3-5 minutes each side, or until browned and slightly crispy, removing the cooked ones to the oven as they're done.
~ Serve with guacamole, vegan sour cream, salsa, and/or whatever accompaniments you like.
In a large skillet, saute the onion in the olive over medium heat for about 5 minutes, until soft.
~ Add the garlic, bell pepper, and seasonings and cook about 5-7 minutes longer.
~ Stir in the tomato paste and refried beans, mix well, and continue cooking for about 10 minutes, stirring occasionally.
~ Lay a tortilla flat and distribute about 1/4 cup each of the mashed sweet potatoes, kale, and bean mixture evenly across the upper half, then fold over to make a crescent. Continue with the remaining tortillas and fillings. (I got 8 large, generously filled quesadillas from this recipe, but your mileage may vary!)
~ Heat a non-stick skillet over medium high heat and cook the quesadillas one at a time, for about 3-5 minutes each side, or until browned and slightly crispy, removing the cooked ones to the oven as they're done.
~ Serve with guacamole, vegan sour cream, salsa, and/or whatever accompaniments you like.
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