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Caribbean Quesadillas Recipe

Photo by: Taste of Home

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People say the sweet potato in my quesadillas makes them think of the flavor of Thanksgiving. Often, I mix and refrigerate the filling ahead, so it takes no time to layer the tortillas.

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6 Servings
Prep/Total Time: 25 min.

Ingredients

1 large sweet potato, peeled and diced
1 medium onion, chopped
2 garlic cloves, minced
1/2 to 1 teaspoon pumpkin pie spice
2 teaspoons canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1/2 cup chicken broth
12 flour tortillas (8 inches)
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies
Sour cream and salsa

Directions

Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender.
Meanwhile, in a large skillet, saute the onion, garlic and pumpkin pie spice in oil until onion is tender. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through.
Sprinkle bean mixture over one side of each tortilla. Top with 1/4 cup cheese and a rounded tablespoonful of chilies. Top with remaining tortillas. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted.
Cut into wedges; serve with sour cream and salsa. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 550 calories, 19 g fat (8 g saturated fat), 35 mg cholesterol, 1,017 mg sodium, 73 g carbohydrate, 5 g fiber, 21 g protein.

Caribbean Quesadillas published in Country Woman July/August 2005, p41

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