Comfy Quesadilla
Squishy, warm, tasty, and easy -- this is comfort food at its finest. (It's also good for you, but don't tell it I told you so, it doesn't need to know that.)
Inspired by this lovely recipe and made on a day I got some stupidly superfluous bad news and needed some comfort. Hoping it sends some love your way when you need it most.
Ingredients
1 medium sweet potato
1 Tbsp butter or coconut oil
1/2 tsp cinnamon
A few shakes of cayenne pepper
1 15.5 oz can black beans
1 tsp dry cilantro
Dash salt
1 cup shredded cheese of your choice, divided into 1/4 cup servings
4 tortillas
Olive oil for cooking
Instructions
- Scrub the sweet potato, then slice it into 3/4" slices and dice those slices. Don't peel it, the peel is good for you.
- Put the sweet potato into a medium mixing bowl with ~1 Tbsp water. Cover the bowl with a plate and microwave for 3 minutes. Stir and microwave for another 3 minutes. Leave the plate on the bowl and set it aside.
- Drain and rinse the beans. Set them aside.
- Back to the sweet potatoes, now. With a fork, mash the daylights out of them.
- Add the butter, cinnamon, and cayenne pepper. Mix well and transfer to another bowl or plate.
- In now-empty mixing bowl, combine the beans with ~2 Tbsp water or milk.
- Put the plate on top of the bowl again and microwave 2 minutes.
- Let it sit for a minute, then add the cilantro.
- Mash up the bean/cilantro mixture a bit with a fork.
- Smear 1/4 of the sweet potato mixture on 1/2 of one of the tortillas.
- Smear 1/4 of the black bean mixture on top of that.
- Heat 1 tsp olive oil in a 12" skillet over medium heat.
- Set one of the prepared tortillas into the skillet and fill the empty side with 1/4 cup shredded cheese.
- Fold the tortilla so that the bean/potato mix sits atop the cheese.
- Cook 1-2 minutes, or until the tortilla has browned.
- Flip the quesadilla over and cook on the bean/potato side for 1-2 minutes.
Serve immediately and eat with a fork and knife. Goes far too well with a good cold beer or a glass of cold milk, true story.
::sending out some extra hugs, because::
Inspired by this lovely recipe and made on a day I got some stupidly superfluous bad news and needed some comfort. Hoping it sends some love your way when you need it most.
Comfy Quesadilla
1 medium sweet potato
1 Tbsp butter or coconut oil
1/2 tsp cinnamon
A few shakes of cayenne pepper
1 15.5 oz can black beans
1 tsp dry cilantro
Dash salt
1 cup shredded cheese of your choice, divided into 1/4 cup servings
4 tortillas
Olive oil for cooking
Instructions
- Scrub the sweet potato, then slice it into 3/4" slices and dice those slices. Don't peel it, the peel is good for you.
- Put the sweet potato into a medium mixing bowl with ~1 Tbsp water. Cover the bowl with a plate and microwave for 3 minutes. Stir and microwave for another 3 minutes. Leave the plate on the bowl and set it aside.
- Drain and rinse the beans. Set them aside.
- Back to the sweet potatoes, now. With a fork, mash the daylights out of them.
- Add the butter, cinnamon, and cayenne pepper. Mix well and transfer to another bowl or plate.
- In now-empty mixing bowl, combine the beans with ~2 Tbsp water or milk.
- Put the plate on top of the bowl again and microwave 2 minutes.
- Let it sit for a minute, then add the cilantro.
- Mash up the bean/cilantro mixture a bit with a fork.
- Smear 1/4 of the sweet potato mixture on 1/2 of one of the tortillas.
- Smear 1/4 of the black bean mixture on top of that.
- Heat 1 tsp olive oil in a 12" skillet over medium heat.
- Set one of the prepared tortillas into the skillet and fill the empty side with 1/4 cup shredded cheese.
- Fold the tortilla so that the bean/potato mix sits atop the cheese.
- Cook 1-2 minutes, or until the tortilla has browned.
- Flip the quesadilla over and cook on the bean/potato side for 1-2 minutes.
Serve immediately and eat with a fork and knife. Goes far too well with a good cold beer or a glass of cold milk, true story.
::sending out some extra hugs, because::
Comments
Post a Comment