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Quesadillas de Frijoles Negros, Batata, y Seta (Black Bean, Sweet Potato, and Mushroom Quesadillas)

Posted Sep 22 2008 10:22am
Wahoo for sweet potatoes being in season! Sweet potatoes, like mushrooms and olives, are a food that I have only enjoyed since going vegetarian - Brett has always loved them. Do we ever enjoy them now though! They are incredibly versatile, easy to work with, and have I mentioned delicious?

I don't know about anyone else, but we love sweet potatoes in Mexican food. I can't speak for Brett on this one, but I also love sweet potatoes in spicy Mexican food. They work great in quesadillas, who needs cheese? In fact, both Brett and I agree that putting cheese and sweet potatoes together just sounds plain gross any way. So I guess this, and most of the other things I try to pass off as a "quesadilla" aren't really since there is no cheese in most of them - real or fake. I just don't know what else to call a folded over stuffed tortilla - so alas, my poor attempts at a Spanish translation and the misnomer "quesadilla" is what you all have to settle for.

But you guys do get a picture and a yummy recipe, so perhaps my minor indiscretions aren't so bad after all, eh? ;-)

Just a reminder of the produce legend:
no asterisk = grocery store
* = farmer's market
** = CSA
*** = Container or Community Garden

Quesadillas de Frijoles Negros, Batata, y Seta
1 large sweet potato, roasted *
chipotle chili powder

1 cup black beans, cooked
1/2 cup long grain brown rice, cooked
2 cups white button mushrooms, sliced
1 bell pepper, seeded and minced **
1 habanero pepper, seeded and minced *
1 spicy mystery pepper from our CSA, seeded and minced (jalapeno, serranos, or another habanero would work just fine) **
4 cloves of garlic, minced *
1/2 a yellow onion, minced *
1 large tomato, chopped **
1/4 cup salsa
ground coriander
Mexican oregano
white pepper

Green Chile Taco Sauce (*, **, and ***)

After sweet potato is baked, remove flesh from the skin and mash with chipotle chili powder and cinnamon. Set aside.

Meanwhile, heat a few tablespoons of water in a large skillet. Add the mushrooms, peppers, garlic, and onion and cook for 10-15 minutes.

Add the beans, rice, tomatoes, salsa and spices and simmer for about 10 minutes.

Layer sweet potatoes and bean/rice/veggie mixture in warmed tortillas and fry if desired.

Serve with Green Chile Taco Sauce (or other spicy thin salsa).

Yummy, local, healthy, and veg*n. Wahoo!

'Til next time!
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