Can any of you relate to that weeknight rush where you neglected to plan dinner properly and have to scramble at the last minute?
Over the years, I have slowly built up my roster of easy, last-minute meals that everyone in my family will eat. Now, if you’re thinking that these quesadillas look far too fabulous and complicated for weeknights (thank you!), you’re mistaken. This recipe can be made from start to finish in half an hour and you can feel free to modify them based on the ingredients that you have on hand. Sub pinto beans for black, butternut squash for sweet potatoes, or up the game and add in kale or spinach, if you’re so inclined.
The best part about quesadillas is that they’re easy to put together and almost impossible to mess up. Even if you forget an ingredient, over stuff the tortillas, or burn them a little bit, they’re still going to be fab. Slice each crispy quesadilla into small triangles, top with hot sauce, lime crema and I would certainly recommend getting some fresh guacamole involved.
A sweet-spicy-savory trifecta.
Sweet Potato & Black Bean Quesadillas with Lime Crema
for the potatoes:
1 large sweet potato, peeled and diced into 1-inch pieces
1/4 teaspoon chili powder
1/2 teaspoon salt
for the black beans:
1 (15-ounce) can black beans, undrained
1 teaspoons ground cumin
½ teaspoon chili powder
1 teaspoon fresh lime juice
put it all together:
1/4 cup chopped fresh cilantro
4 green onions, thinly sliced
8 flour tortillas of your choice (gluten-free or sprouted work well!)
Olive oil for cooking
*Lime Crema (see recipe below)
¼ cup pepitas
1 avocado, pitted and sliced or guacamole
Jarred salsa verde
Sliced fresh jalapenos
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes with chili powder and salt.
While sweet potatoes are cooking, season those beans! Transfer the beans and their liquid (don’t drain the beans) to a medium pot. Stir in the cumin, chili powder and fresh lime juice and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
Spread an even amount of sweet potato mixture onto four tortillas; cover with even amounts of black beans, sprinkle with cilantro and green onions; cover with a tortilla. Repeat with remaining tortillas and fillings.
Drizzle several teaspoons of olive oil into a frying pan and place over medium-low heat; cook 1 quesadilla in the hot pan until slightly brown and heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters and top with lime crema, hot sauce and guacamole. Set aside and repeat until all quesadillas are cooked.
This creaminess literally takes 5 minutes to whiz up and you’re going to want to put it on everything.
1/2 cup plain unsweetened almond milk (plus more to blend)
1 cup raw cashews
1 teaspoon sea salt
1 lime, all the juice + zest
Blend everything together on high until smooth adding more almond milk to reach desired consistency. Store it in an air-tight container, refrigerated, for up to a week.