Sweet Potato Quesadillas

Last night I made delicious and surprisingly hearty vegetarian quesadillas with a 5 color salsa. But we were so busy throwing the quesadillas down our gullets and washing them down with cold beers that I didn’t take a single photo. I still want you to know about this meal though, because it was incredibly healthy, filling, and even low fat. So. Pretend for a moment that we are not completely visual creatures and just go with me for a minute. Hmm… I just looked at my last post. What’s with me and warm toasty bread stuffed with goodness lately? The details after the jump...

5 Color Salsa

- 1 Can Black Beans, rinsed

- 1 Can Corn Kernels, rinsed (if corn is in season when you make this, use fresh!)

- 1 Half Red Bell Pepper, diced to the size of the corn and beans (macedoine)

- 1 Half Green Bell Pepper, diced to the same size

- 1 Half Jalapeno Pepper, minced

- 2 Plum Tomatoes, pulsed in a food processor

- 1 Half Red Onion, diced macedoine

- 1 Handful Cilantro, chopped

- Juice of one Lime

- Salt and Pepper to taste

Mix all ingredients together and let sit in the refrigerator for 30 minutes to allow the flavors to incorporate.

Sweet Potato Quesadillas

- Whole Wheat Tortillas

- 1 Sweet Potato, very large

- 1 Can Refried Beans, I used fat free

- 4 Cloves of Garlic, minced

- 1 Ounce(ish) Chipotle Pepper in Adobo, rough chopped

- 1 Half Red Onion, slivered

- Cheese of Your Choice

- Sour Cream, I used low fat

- Olive Oil

- Salt and Pepper

- Paprika

Caramelize the onions low and slow until they’re beautiful, soft and brown. Set aside.

Peel the skin from the sweet potato and chop it into smallish cubes. Toss with the minced garlic in a little bit of olive oil. Sprinkle with salt, pepper and paprika. Roast in a 450 degree oven 'til soft.

In the bowl of an electric mixer, combine the potatoes and garlic, the can of refried beans and the chipotle pepper. Blend until a soft mash is formed. Warm the filling in the microwave before you use it in the quesadillas. You can make this filling ahead.

Spread the warmed filling on one half of a tortilla. Sprinkle with caramelized onions and cheese. Fold over the tortillas, spray with non-stick cooking spray (or use butter) and fry your quesadillas in a pan until lightly browned.

Top with sour cream and 5 Color Salsa.

I love this dinner because it’s so versatile. You could go as high or low fat with it as you want. You can incorporate grilled chicken or beef in to the quesadillas, add the toppings you love, and pretty much play with it however you like. This version was more or less wolfed down by my friends as-is.