Guess what, guys! This is my 100th post. Om Nomalicious has a ton more recipes than that, but this one marks 100 posted by me. Who knew I made so many different types of food?
And, why do I have such a hard time menu planning? I can never think of any ideas!
I’ve made this recipe two weeks in a row. It fulfills my once a week meatless meal requirement. The family doesn’t mind, though. The gobble this up, and the husband even said meat wouldn’t add anything to the flavor.
I saw this recipe for spicy black bean and sweet potato quesadillas on Pinterest, and knew I had to try it! Now you guys should, too. You won’t regret it! Sweet potato and black bean is my new favorite flavor combination.
Sweet Potato and Black Bean Quesadillas
2 Medium Sweet Potatoes
1 15oz Can Black Beans
1 Cup Frozen Corn
1/2 Cup Salsa
1 Tbsp Cumin
1 Tbsp Chili Powder
1 tsp Ground Coriander
1 tsp Garlic Powder
1 tsp Oregano
Salt, To Taste
1-2 Cups of Cheese
1-2 tsp Olive Oil
Start by peeling and dicing the sweet potatoes. Place them in a pot, cover them with water, and boil until fork tender.
Mix together the black beans, corn, salsa, spices, and the cooked sweet potato.
Heat the oil in a skillet. Place a tortilla in the skillet and spread the bean/potato/corn mixture on half of the tortilla. Top with 1/8-1/4 cup of cheese, depending on how cheesy you like it.
Fold the empty half of the tortilla over the mixture and allow it to cook a few minutes until the cheese is melted and the tortilla crisps.
Flip the quesadilla and allow the other side to crisp.
Place quesadilla onto plate, and cut into 2-4 equal pieces. Serve with extra salsa, sour cream, or any other topping you like!
What are you waiting for? Even my cats like these!