Veggie Quesadillas

 

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1 small sweet potato, peeled and diced into 1-cm cubes
• 2–3 cups chopped veggies (I used  color bell pepper Corn and Suated and crunchy broccoli and finely cut spinach, and zucchini  )
• 1 small jalapeño, cored and finely diced
• 1 (15-ounce) can pinto or black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder 
• fine sea salt and freshly-cracked black pepper, to taste*
• 4–6 large flour tortillas
• 3–4 cups shredded Mexican-blend cheese
• 1 cup chopped fresh cilantro
• dipping options: your favorite  Salsa, guacamole, and/or sour cream

1. Instruction
2. Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan.  Add sweet potato and sauté for 5-6 minutes, stirring occasionally, until cooked through.  Transfer to a separate plate and set aside.
3. Add the remaining 1 tablespoon oil to the pan.  Add the veggies and jalapeño, and sauté for 4-5 minutes.  Stir in the cooked sweet potato, black beans, cumin, chili powder, a generous pinch of salt and black pepper, and sauté for 2 more minutes.  Transfer the mixture to a large bowl and set aside.  Rinse (or just wipe off) the sauté pan until it is clean.
4. Return the sauté pan to the stove, and reduce heat to medium.  Place a tortilla* in the center of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla.  Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some cilantro.  Fold the other side of the tortilla over to create a half-moon.  Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden.  (Just lift it up and take a peek to see when it’s ready to go.)  Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
5. Transfer to a serving plate*, slice into triangles, then repeat with the remaining ingredients.
6. Serve to the lord, along with salsa, guacamole, and/or sour cream for dipping.