Today's recipe is for quesadillas with large flour tortillas, sweet potatoes, canned black beans, cheddar cheese and pickled jalapeno peppers.
1 medium sweet potato
1 15-ounce can black beans
Jarred pickled jalapeno slices
8 ounces grated cheddar cheese
1 - 2 tsps vegetable oil
Peel and cut the sweet potato into 3/4-inch cubes, which should end with about 2 cups of cubes. Add those to a large saute pan with enough water to come about halfway up the potato cubes. Turn the heat to high, put a lid on top and cook them until they are cooked through but not super soft.
Drain the potato cubes really well and place the pan back on the stove on low heat to dry the potatoes out a bit, then turn the heat off.
Meanwhile, drain and rinse the can of black beans, drain a good handful of pickled jalapeno slices and grate the cheddar cheese.
Once the sweet potato has dried out and cooled down a bit, sprinkle on a little ground cumin and use a fork to mash it up.
Assemble the quesadillas two at a time by spreading a thin layer of the sweet potato over half of each tortilla shell and then top that with a sprinkling of black beans, some pickled jalapeno slices and a generous amount of grated cheddar. Fold the tortillas over like a book and gently press the top down.
Saute them in vegetable oil in a large nonstick pan on medium-high heat, until the first side is golden brown. Then carefully flip them over to brown the second side.
When they are hot all the way through, slice the quesadillas into wedges and serve with tomato salsa on the side.