Last night was the “Prep Night” to start out my 30 Day Clean Eating Challenge. I did some chopping, and made some chicken for salads and such. I always like to start out and go ahead and make a clean meal the Sunday night before to start out the week on a clean slate. I’m not the type of person to binge eat ice-cream and who knows what else as a “last supper”. It’s just not my style. So we had some Sweet Potato Black Bean Quesadilla. Here is my recipe:
2 Large sweet potatoes
1 Can organic black beans
1 small onion
1 small bell pepper
Organic pesto of your choice
Gluten free/Corn Free tortillas
Veggie cheese shreds
Raw agave/Local honey
Chop sweet potatos into 1 inch pieces. Put all in a bowl, drizzle lightly with EVOO and honey. Then sprinkle to taste with pepper, salt, and chili powder. (I like my stuff hot but my family doesn’t so I seasoned mine more as I was assembling my little gem.) Pour sweet potatoes onto a rimmed metal baking sheet. Cook for 30-40 minutes at 400.
Start prepping for your bean creation. In a medium saute pan add a tablespoon or so of EVOO, slice small onion thinly and cook until soft. Add in sliced bell pepper. Cook another 5 minutes, add chili powder, salt, cumin to taste and generous black pepper. Add beans and turn very low to keep warm until potatoes are done, stirring occasionally.
The sweet potatoes should be soft and perfect, in another skillet/saute pan brush with EVOO and lay down tortilla. Scoop a generous amount of sweet potatoes and black bean mixture. Spread a teaspoon of pesto on the other side, sprinkle on some veggie cheese and warm both sides. Mine was huge and I did struggle to keep it together but it didn’t completely fall apart. Put more pesto on the top and serve hot, cut in 1/2.
I served mine with homemade salsa. I also had left over sweet potatoes. I wrapped them up and we have having some with a salad today for lunch!