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 cinnamon
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 cumin ground coriander Mexican oregano white pepper salt