Tip: also try this with black-eyed peas instead of the black beans or any other favorite beans.
This recipe is by Chef AJ. These quesadillas are a regular with Steve Hall’s family. They are simple to make and very satisfying. Steve suggests eating them with a big green spinach salad with a red pepper for maximum iron absorption. Thanks, Steve!
About an hour before you plan to eat, peel and quarter the sweet potatoes
Bake sweet potatoes in the oven at 450 for 45minutes-1hr or until soft
Take sweet potatoes out of the oven and toss them into a mixing bowl
Mash them up with the salsa
Place sweet potato mash in a sauce pan and mix in the black and refried beans
Heat mixture thoroughly
Add onion powder, chili powder and cumin –to taste and stir
On one side of a tortilla, slather the sweet potato/bean mixture
Place in a frying pan with tortilla side down and sweet potato/ bean mixture facing up
Add jalapenos if desired
Place another whole wheat tortilla on top
Press down on top tortilla with spatula with pan on medium heat for about 3 minutes
Flip with spatula and cook for another three minutes
Whalla! Cut into desired number of sections
Serve topped with roasted corn, onions, salsa Halle’s Guacamole (page TK) or any variation there of: bok-guok, edemame guok, pea guok, etc… (page TK)