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Fall-time Fiesta!

I’d never had a homemade quesadilla until several years ago when, in an effort to save some cash, the Huz whipped out the skillet, a pack of tortillas and a bag of cheese. I watched in awe as he perfectly crisped each tortilla before spreading a spoonful of refried beans and sprinkling a handful of cheese on top and covering the whole pile with the second tortilla. He patted the top layer with a spatula and then, with a flip of the wrist and flick of the spatula, the whole quesadilla was flipped and continuing to crisp. Mmmm….ooey gooey goodness.

After a healthy serving of homemade guacamole during football on Sunday, we found we were both craving quesadillas once more (and the pennies this costs to make made us smile too!).

Sweet Potato and Roasted Vegetable Quesadillas

(serves 2-3)

Ingredients

4-6 whole wheat tortillas
1/4 red onion, diced
2/3 c. mushrooms, sliced
1 medium sweet potato, chopped
1 red pepper, chopped
1 bag shredded cheese (mexican blend works well, obvi, but good sharp cheddar or monterey jack would be tasty too)
1 can black beans, drained and rinsed
1 tsp. cumin
1 tsp. chili powder
1 T. extra virgin olive oil
salt and pepper to taste
sour cream (if desired)

1.  Heat oil over medium heat in skillet. Add sweet potato and onion and cook until onion is translucent, 6-8 minutes.

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2. Add red pepper and mushrooms to skillet, saute until sweet potato is tender, 7-9 minutes.

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3. Add cumin, chili powder, salt and pepper. Reduce heat to low and cover.

4. Drain and rinse beans. Add to saucepan and bring to simmer, stirring frequently to break beans. Keep on low heat.

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5.  Spray non-stick skillet with cooking spray or brush with olive oil and heat on high.

6. When skillet is very hot, place 1 tortilla in pan. Heat 2-3 minutes each side of each tortilla.

7. After heating both tortillas for first quesadilla, place tortilla #1 in pan. Spread heaping tablespoon of beans on tortilla. Add 1/4 – 1/3 cup vegetable mixture. Cover with 2-3 T. cheese and top with tortilla #2.

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8. Press quesadilla to help it hold. After 2-3 minutes, flip quesadilla using spatula and cook 2-3 minutes, or until crispy.

9. Place quesadilla on cutting board and slice with very sharp knife into 4-6 triangles.

10. Repeat with remaining tortillas and filling.

Enjoy with a dollop of sour cream, a splash of hot sauce, or some salsa!

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For a smaller quesadilla, use one tortilla, half of the filling and fold tortilla in half. Use panini press to lightly grill and melt cheese.

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Enjoy!

And this recipe doesn’t suit your fancy, stop by Chocolate Covered Katie’s site and you’ll be sure to find something delectable and satisfying. Plus, the more you click around, the more money will be donated to a great cause!

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6 Responses

  1. This looks soooo good and so perfect for Fall. Definitely healthier than your average ‘dilla!

  2. That sounds pretty darn tasty to me :). And thank you so so much!!! I can’t tell you how much your compassion means to me (and the people who will be helped by generous souls such as yourself). You truly are amazing

  3. Argh, you are adding fuel to my Mexican craving right now! The boyf is meeting me for dinner tonight – I might make him treat me to Rosa Mexicano. Hmph.

  4. That looks outstanding! I love any and all recipes that involve sweet potatoes, and quesadillas have been one of my comfort foods since I was a kid, I must try this recipe soon! Thanks for posting it.

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