The Best Ever Quesadillas

Pretty rough measurements here. Start with what I have for your first batch and then change it up the way you like it. This makes about 3 large 10 inch round quesadillas or 5 smaller ones.


1 sweet potato, chopped into small pieces
1/2 cup chopped onion (or 1/3 cup onions and peppers. TJs frozen Onion/Peppers great for this)
3 garlic cloves, chopped
1 can black beans (do not drain!)
2 T Chili Powder
1 T Cumin
1 T Garlic Salt
Daiya Shredded Cheddar cheese (or other cruelty-free cheese of choice)
Tortillas (size of your choice)
Optional Salsa (something smooth like the Tomatilla Sauce at TJ's or the Smooth Red Sauce at TJs)
Some oil


Heat a saucepan and add a tablespoon or so of oil throw in the sweet potato and sauté for maybe 5 minutes. Add the onion and sauté until the onion gets a little soft. Add garlic and saute 1 minute. Add the spices and stir it all around. It will be pretty dry at this point. Dump in the can of black beans and the liquid. Cook this over medium heat stirring every minute or so until the liquid reduces. You don't want a dried ball of beans and stuff, but you don't want black bean juice running down your arm as you eat the quesadillas. Find a happy medium.


Heat a nice flat pan (I love cast iron for this) and get it hot. Don't put it on high. Just be patient with medium heat. Build your quesadilla by spreading the black bean mixture over a tortilla. I find the back of a spoon works best. You want a thin layer, get good at spreading. Sprinkle some cheese and cover with the other tortilla. Put in the hot pan and pay attention. Get the golden brown you want and then flip. I like it on the black side for more flavor just like I enjoy slightly burnt toast. If you prefer to spread on half and fold over - fine. Whatever you want.


Cut into triangles and server with the salsa to dip. Killer!