Destination Anywhere

Potatoes were this week's ingredient for Sunday Small Bites, but I used a cousin, sweet potatoes since I didn't have any white potatoes in the house. I love how sweet potato combines with heat, so I was happy to find a recipe for Sweet Potato-Black Bean Enchilads. http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-black-bean-enchiladas.html

I made quesadillas with the basic ingredients of the original recipe's filing. They turned out really delicious! Be sure to add the lime juice--it takes the candy edge off the sweet potatoes and adds another layer of flavor. These are low fat, and full of fiber. I used two different kinds of tortillas--Trader Joe's regular, and also their low carb whole wheat, which are 45 calories each.

Sweet Potato and Black Bean Quesadillas

2 medium sweet potatoes
1 small can Hatch hot chopped green chiles
1/2 cup cooked black beans (or more if you wish)
1/4 small onion, finely diced
2 chopped tomatoes
3 Tbs, chopped cilantro
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. chipotle powder, or 1 canned chipotle pepper, mashed and chopped
salt and pepper to taste
lime juice--from 1/2 lime, to taste

lowfat shredded cheddar or montery jack
flour tortillas
oil spray

1. Prick the sweet potatoes, and microwve on high until soft--6-7 minutes. Let cool, peel and mash.

2. Combine the mashed potatoes will all other ingredients except for cheese, tortillas and spray oil. Taste and add lime, spices, and salt and pepper to taste.

3. Spread some of the mixture onto half of each tortilla. Sprinkle with a little bit of cheese, and fold over.

4. Spray a baking sheet with oil, place the tortillas on, lightly spray with oil. Bake in a 400 oven 5-10 minutes, until lightly browned. Let cool a few minutes, then slice with a very sharp knife. Serve with salsa.