These are great for dinner and lunch the next day. I made the original recipe a little simpler by opting out of the chipotle roasting bit, but check it out if that seems up your alley. The swiss chard pesto is a really fun touch, and it makes you feel like your quesadilla is nearly healthy!
Sweet Potato Black Bean Quesadilla with Swiss Chard Pesto
Adapted from Closet Cooking
1 large/2 small sweet potatoes, peeled and cubed
1 medium onion, diced
1 can black beans, drained
1 cup shredded cheddar and monterey jack cheese
Small corn tortillas, 2 per quesadilla
1 large bunch swiss chard, rinsed, dried
2 cloves garlic
olive oil, plenty
vegetable oil, for skillet
1/3 cup walnuts or pinenuts
squeeze of fresh lemon or lime juice
cumin and tumeric, plenty
1. In a large skillet, heat the vegetable oil on medium heat. Add sweet potatoes. Cook, stirring occasionally, for 10 minutes. Add onions with the sweet potatoes and cook for 5 minutes until soft.
2. While the sweet potatoes and such are cooking, tear the leaves of the chard off the tough stems. In a food processor, chop the walnuts, add the chard and garlic, and grind until smooth while slowly adding olive oil. Finish with a little citrus juice.
3. Add the beans to the sweet potato mix, along with the cumin and tumeric. Cook until everything is warm, and the sweet potatoes are soft.
4. Set the filling off to the side in a bowl. Wash the skillet (or grab a new skillet) for your quesadilla. Start constructing - tortilla, a little cheese, some filling, more cheese, tortilla. C’mon, you know how this goes. Cook it. Breath while flipping.
5. Spread pesto on top of the quesadilla and enjoy!