Last year, I got Daniel a student’s vegetarian cookbook with the theory that he was going to learn how to cook some things. All of the recipes have only a handful of ingredients, are on the easy side and many of them involve beer (I guess that’s what makes it a student cookbook).
The first thing I made from it were these sweet potato and black bean quesadillas. Dan would pop into the kitchen and say, “OK, what are you doing now? Got it….” then would go back to painting Claire’s room. So, more than a year later…. I made it for us for dinner last night. It has remained a favorite and is really easy to make.
There are specific amounts for everything, but I mostly wing it. Here’s my best guess…
2 Tbsp. oil (veg is fine)
1 c. grated sweet potato
1 can black beans
1 med. onion, diced
2 tsp. garlic minced
2 tsp cumin
salt and pepper to taste
shredded cheese — soy if you like
Heat the oil in a skillet, then add onion and garlic and cook for about 3 minutes until onion is soft.
Add sweet potatoes, black beans and spices and simmer for 5-10 minutes or until potatoes are soft but not mushy.
In another skillet or on a griddle, layer mixture with shredded soy cheese (see previous post for insight on that!)
If you attempt to turn the quesadilla over, you likely will make a huge mess, though I still do it every time. I’m not sure how to prevent this…. Less filling? Cheese on both sides of the filling to melt and hold it together better? Good luck.
Cut the rounds into fours and serve with salsa, sour cream, guacamole or whatever your little heart desires.
It’s a simple recipe that somehow always turns out really flavorful, even if you find that you’ve almost run out of cumin when you go to make it, like I did last night…