Ingredients:
2 ½ lb sweet potatoes, quartered
1 tbsp curry powder (add more depending on how spicy)
½ lime, juiced
2 tbsp cilantro leaves, roughly chopped
1 tbsp curry powder (add more depending on how spicy)
½ lime, juiced
2 tbsp cilantro leaves, roughly chopped
1/2 cup black beans, drained
salt
salt
Cayenne (optional, if your curry powder isn’t hot enough)
12oz shredded Monterey Jack cheese
8 tortillas, traditional or whole wheat
Directions:
1. Preheat the oven to broil.
2. Bring a large pot of salted water to boil. Cook the quartered potatoes until a knife easily slips in and out, about 20 minutes depending on the size of the pot. Place the cooked potatoes in a colander and run under cold water until cool enough to handle. Remove the skins and dice the cooked potatoes—the chunks should be fairly small, but no need to be uniform.
3. In a medium sized bowl, mix the potatoes together with the remaining ingredients. Taste for seasoning and add salt and spice (cayenne) as necessary. Gently stir in the black beans.
4. On a flat work surface, assemble each quesadilla one at a time: sprinkle a small handful of cheese on one side of the tortilla, spread a spoonful of potato mixture on top, and sprinkle with another small helping of cheese. Fold the tortilla in half and press down to make sure the quesadilla adheres. Repeat with the remaining tortillas.
5. Arrange the quesadillas on two cookie sheets. Place in the hot oven and broil until golden brown on the top and the cheese is melted through.
12oz shredded Monterey Jack cheese
8 tortillas, traditional or whole wheat
Directions:
1. Preheat the oven to broil.
2. Bring a large pot of salted water to boil. Cook the quartered potatoes until a knife easily slips in and out, about 20 minutes depending on the size of the pot. Place the cooked potatoes in a colander and run under cold water until cool enough to handle. Remove the skins and dice the cooked potatoes—the chunks should be fairly small, but no need to be uniform.
3. In a medium sized bowl, mix the potatoes together with the remaining ingredients. Taste for seasoning and add salt and spice (cayenne) as necessary. Gently stir in the black beans.
4. On a flat work surface, assemble each quesadilla one at a time: sprinkle a small handful of cheese on one side of the tortilla, spread a spoonful of potato mixture on top, and sprinkle with another small helping of cheese. Fold the tortilla in half and press down to make sure the quesadilla adheres. Repeat with the remaining tortillas.
5. Arrange the quesadillas on two cookie sheets. Place in the hot oven and broil until golden brown on the top and the cheese is melted through.
Notes: I honestly just copied and pasted this recipe but here are my small changes.
1. I went ahead and cut the potatoes into small chunks before I boiled them because I like the skin and it's good for you. So I just drained the potatoes and added the other ingredients to that same pot.
2. I added some cumin to the mix because I always add it to anything I put curry in, but just a couple of pinches.
3. I had some kidney beans already re-hydrated so I just threw those in instead of black beans which I didn't have.
4. I only had asiago cheese, so I used that. We always just call it fusion when we use an ingredient that's a little off. It tasted great.
5. We brushed the outside of the tortillas with olive oil before we filled them and placed them in the oven.
That's it! This is a great weeknight meal, it's definitely staying in the rotation.
**Image via ME**
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