What I ate: Quesadillas

Sorry I'm late guys, I swear I've been eating (and eating… and eating… )
It's just all this Christmas shopping has put a wrench in me getting blog on.
So please accept my apologies if I drop the ball
on a few OOTD posts in the next coming weeks.
I'll do my best to keep up.

In stark contrast to last week's very involved, slightly expensive sushi adventure, 

I present to you: a wintery take on quesadillas
- or quesa-diLLas -

These little ditties rely less on meat and cheese and more on

the root veggies and legumes that we all tend to avoid.

They are also incredibly inexpensive and very easy 

(I'm telling you, after a little wine, they'll be putty in your hands)

INGREDIENTS:
1 large sweet potato, cubed
1 can black beans
1 onion, chopped3 cloves of garlic, minced
3 green onions
1T olive oil
1/2 lime
4 - 6 large, multi-grain tortillas
cheese, grated - any kind will do

SPICES:
2T basil
1.5T oregano
1.5T chili powder
1T chili flakes

ADDITIONAL OPTIONS:
avocado
red pepper
cilantro
 

DIRECTIONS:
Boil the sweet potatos until soft, 15 - 20 minutes.
Drain and mash.
Saute the onions and garlic for about 5 minutes.
Add the sweet potato mash and the black beans.
Stir to combine.
Sprinkle in the spicy mixture.
Let cook on low for about 5 minutes, stirring on occasion.

Add the green onions and squeeze the lime juice over top the mixture.
Stir to combine.
Lay out your first tortilla.
Take two med-large scoops and spread onto half the tortilla, repeat until the pan is empty.
If using avocado or red peppers or lettuce or anything else delicious that your heart desires,
layer on top of the sweet potato/bean mixture.

Sprinkle cheese on top.
Fold the empty half of the tortilla over top.
Brush the outer sides of the tortilla shell with oil.
Set the oven to broil on high.

Notes:

Not up for eating the same meal for lunch and dinner 3 days in a row?

No problem. These babies freeze well.

Place cooled, uncooked, assembled quesadillas in a freezer bag,

freeze (obviously) and use within two weeks.

Need a salsa recipe to accompany this?

Check, check, check it out