Sweet Potato and Black Bean Quesadilla 

The more I exercise and eat healthy, the more I crave things like cookie dough.

Isn’t that the reverse of what is supposed to happen? I mean I love healthy food, I eat plenty of it. I don’t drink soda, or eat candy, and haven’t had a Ben & Jerry’s in months. The urge right now…is unreal. I’ve pretty much given myself one sweet treat a week and I am running everyday, doing agilities and lifting (very small) weights. It’s a start.

So, instead of running down the street right now to Jakes Convenience Store to load up on Ben & Jerry’s sweet creamy waves rolling with thick chunks of chocolate… I am writing this blog post. I made this sweet potato and black bean quesadilla last night and am absolutely obsessed with the recipe. One of my friends said they thought sweet potato and black bean was a weird combination but there are so many recipes online of the unlikely combo. Black bean stuffed sweet potatoes, black bean and sweet potato chili, tacos, skillet dinners, burgers, etc.

A few days ago, I interviewed a locally sourced vegetarian food truck called The Farm Concessions which is just around the corner here in Keene. The couple who owns it is all about teaching their customers about using and eating non-processed foods. No GMO’s, no soy (because it has too much estrogen qualities, one of them said. It’s also filled with sugar), and eco-friendly. It’s “healthy food with a hint of indulgence,” one of them said, referring to their use of cheese, because who can really give that up? So, this inspired me to make something healthy with a hint of indulgence. I think what I usually cook is rather healthy anyways, but the colorful ingredients in this recipe made me really excited. And I have a ginormous bag of sweet potatoes I needed to use up.              

You’ll need:

1 large sweet potato

1 1/2 cup spinach

1/2 sweet onion

1 garlic clove

1 cup black beans

6″ flour tortillas

1/2 tbsp cumin

1/2 tbsp chili powder


1/2 cup mozzarella cheese

Spoonful of salsa

Chop the onion and mince garlic. Heat pan with coconut oil spray and add onion, garlic. Sauté until aroma is potent and add black beans, spinach cumin and chili powder on medium heat. Stir to mix greens. While cooking, peel and cut the sweet potato into chunks. Microwave for about 4 minutes until soft, and mash with a fork. Sprinkle with cinnamon.

Once the spinach has wilted in the bean mix, remove from pan and set mixture aside. Fork the mashed sweet potato on the tortilla roll, spray pan again, and place the tortilla in the middle, Layer potato with half the cheese, the bean mixture, and some salsa (unless preferred on the side) and the remainder of the cheese. Once the cheese has started to melt and tortilla is browned, add second tortilla and flip gently to keep together.

Cut and side with any leftover bean and spinach mixture and rejoice in the delicious indulgence.

2 thoughts on “Sweet Potato and Black Bean Quesadilla 

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