Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time.
This month I got a great blog called Everyday Mom which is authored by Kim. Like me, Kim began cooking at a very young age after she received her first cookbook. She does not mention the cookbook, I remember mine was Disney character based but printed in France so it was all metric. Kim and I also share a dangerous bond: a sweet tooth, oh the hips! Kim is quite the baker and she enjoys the help of her 3 little assistants.
Lots of great family recipes here. I ultimately settled on the Black Bean Sweet Potato Quesadilla recipe. I really enjoyed them a lot and the sweet potato really made them unique. I used Havarti cheese.
I am proud to say this post will be part of this week’s Wednesday Fresh Foods Link Up #18 over at Gastronomical Sovereignty, a link-up to encourage fresh food production, consumption, activism, and awareness.
Black Bean and Sweet Potato Quesadilla
Ingredients
- 2 large sweet potatoes
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 large can black beans
- 1 clove garlic finely chopped
- 1 Tbsp taco seasoning mix
- 1/2 cup salsa
- Tortillas
- Monterey cheese shredded
Instructions
- Peel and cut sweet potatoes into thin rounds. Place in bowl drizzle with olive oil and add seasoning. Cook on high in microwave for 4 minutes. Mix halfway through cooking.
- Drain and rinse beans. In a skillet add a drizzle of olive oil and garlic, cook for 3-5 minutes. Add beans, seasoning mix and salsa cook until warm.
- Over a medium heat, in a skillet lightly coated with oil, warm both sides of one tortilla, just until light golden brown. Remove from pan and add second tortilla, again lightly browning both sides. When browning second side add a spoonful of each filling, salsa and a handful of cheese. Top with the first tortilla, cover with a lid that will press the tortilla down. Cook until cheese begins to melt.
- Keep warm in 200° oven, while assembling additional quesadillas.
- Serve with salsa, avocado or sour cream
hello darling!
i stand by my conviction: made for each other. the beans and squash, that is.
thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! I hope to see you again this week with more seasonal and fresh/real food posts 🙂 xo, kristy
Those look pretty good. Though I’d probably find a way to sneak some chicken in it.
Nice quesadilla Evelyne…sweet potato and black beans…all with cheese…yum!
Thanks for this simple recipes and hope you are enjoying your week 🙂
Perfect meatless dish! I wanted Faith’s book really bad ):, but congratulations to the winner!
i’m pretty sure black beans and squash were made on the same day 😉 they are awesome together.
i hope you are well darling!
p.s. this recipe would fit right in at the Wednesday Fresh Foods Link Up – we go live in a few hours (when Wednesday hits – weird, right?)… i’d love it if you wanted to share this (or any other seasonal or real food posts). hope to see you there. xo, kristy
Black beans are so much part of the everyday Brazilian meal that we often forget to use it fot other recipes. What a craetive way to use it! I will have to remember that when I return to Brazil 🙂
I love sweet potatoes and I do not need to eat meat if filling ingredients like sweet potatoes are in it. Love to know that quesadilla can be pretty seasonal depends on how we play with the food. Great idea!
That looks so beautifully tasty and healthy! And congratulations to Victoria, she’s one of my favourite bloggers! 😀
I love the sound of this. I will have to remember to pick up some sweet potatoes on my next grocery shopping trip.
What a wonderful, autumnal quesadilla! Don’t you love the inspiration you find in the SRC? Job well done, my friend!
I never thought to put sweet potatoes into a quesadilla but it sure looks and sounds wonderful.
If you haven’t already, I’d love for you to check out my SRC entry: Thai Peanut Noodles with Chicken.
Lisa~~
Sweet potatoes and black beans go so well together. I make a baked enchilada stack thingy with a similar filling. Very good. And I love how you use havarti. I’ve been making paninis with it recently; one of my new fav cheeses.
What a unique jewel of a dish! I love these flavors together =)
I love this version with sweet potatoes! This definitely is a crowd pleaser!
Oh, this looks fantastic! I love making quesadillas because they are so easy to whip up in a hurry, and they aren’t too messy for kids to eat (an important factor in preserving my sanity). And the fall flavor combo in this recipe looks really wonderful. Great job!
This looks amazing! I even have some sweet potatoes at home right now. Thanks for the inspiration.
Awesome quesadilla, Evelyne. I love the combo of sweet potato and black bean for the filling.