Pairs well with 2018 Mourvèdre
- Yield
- 4 Servings
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Total Time
- 1 hour
Ingredients
- 3 smallish sweet potatoes, scrubbed but not peeled
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1/2 tsp red chili flakes
- 1/2 tsp salt
- 12 tbsp olive oil
- 1 medium onion, diced
- 2 cloves minced garlic
- 1-2 diced poblano chilis
- 1 can (15 oz) low-sodium black beans
- 6 whole wheat flour tortillas (medium-sized)
- 1 1/4 cups freshly grated cheddar cheese (or any cheese)
- Optional toppings: plain Greek yogurt, sour cream, diced avocado, fresh cilantro
Preparation
- Cut potatoes into 1-inch cubes. Place in a large saucepan, cover with water and bring to a boil. Boil until the potato chunks are fork-tender but not mushy, about 8 minutes. Remove pot from heat, drain the potatoes, return them to the pan, and mash. Stir in the spices until well blended. Set the pan aside.
- Heat the olive oil in a large skillet and add the onions and poblanos (optional), sauteing for about 3 minutes until softened. Add the garlic and a little salt, and continue sauteing until onions are translucent, about 5 minutes more. Stir the sauteed vegetables into the sweet potato mash, then stir in the black beans and evenly combine all the ingredients.
To Assemble
- Heat a large skillet over medium heat and lightly coat with oil or cooking spray. Place a single tortilla in the skillet, spoon ½ cup filling onto half of the tortilla, and sprinkle with some cheese. Fold the empty tortilla over the top.
- Cook until the bottom of the tortilla is slightly browned and slightly crispy (about 1-2 minutes), then flip and brown the other side.
- Serve immediately, or set aside on a warm plate until all the quesadillas are cooked. Top with any of the desired toppings. Try this dish with Mourvèdre – fantastico!
Note: As an alternative to sweet potatoes, try sliced and sauteed portobello mushrooms – 4 large – a nice, meaty texture and flavor.