"The wise man should consider that health is the greatest of human blessings. Let food be your medicine."
- Hippocrates

January 14, 2010

Sweet Potato and Black Bean Quesadilla with Fresh Tropical Fruit Salsa

Having a dinner party? Don't know what to serve? Looking for some inspiration to spice up a weeknight dinner at home? Why not whip up some yummy Sweet Potato and Black Bean Quesadillas with some Tropical Fruit Salsa? They're a nice (and healthy) variation on the standard chicken and cheese versions that are usually piled high with sour cream! Instead, opt to serve these babies with some fresh guacamole and a nice green salad. If you want to get really fancy, serve some basmati rice infused with lime and coconut milk with a side of fried plantains! Mmmm...so tropical!!! I can hear the steel drums now...

Sweet Potato and Black Bean Quesadillas
(makes 2 main-course, 6 snack-size or 12 appetizer servings)

1 (8-ounce) sweet potato, peeled and cut into small pieces
1/2 tbsp olive oil
1 tsp lime juice
1/4 tsp garlic salt (or one clove fresh garlic)
1/4 tsp ground cumin
Freshly ground black pepper and salt to taste
1/2 tbsp diced canned mild green chilies, drained (you can find these in any grocery store with the taco seasonings)
6 (8-inch) whole wheat tortillas
3/4 cup rinsed and drained canned black beans

Boil sweet potatoes until soft (about 10 minutes)
Drain and return to saucepan. Add oil, lime juice, garlic salt, cumin, and black pepper. Mash well. Stir in chilies and mix well.
Lay out one tortilla, cover with one third of the mashed sweet potato (about 1/4 cup), then top with 1/4 cup black beans.
Cover with another tortilla, press. Repeat with remaining tortillas.
Heat a frying pan over medium heat with a little oil.
Press tortillas (one at a time) lightly with a spatula and cook until lightly browned, then turn over and repeat.

Tropical Fruit Salsa

2 cups tropical fruit of your choice (papaya, pineapple, mango), diced
1 to 2 jalapeno chilies, seeded and finely chopped
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
2 tbsp olive oil
1 tbsp lime juice
1 tbsp red wine vinegar
1 tsp sugar
1/2 tsp salt, or to taste
Freshly ground black pepper, to taste

Toss all ingredients together until combined. Serve.
You can prepare ahead of time and store in the fridge for up to 1 day.

Did you know?
Sweet potatoes are an excellent source of vitamin A, a very good source of vitamin C and manganese, and a good source of copper, dietary fibre, vitamin B6, potassium and iron! Black beans are a very good source of cholesterol-lowering fibre, as are most other legumes. In addition to lowering cholesterol, black beans' high fibre content prevents blood sugar levels from rising too rapidly after a meal. When combined with whole grains (such as whole grain tortillas), black beans provide virtually fat-free high quality protein! Wow!


Both recipes are taken from
The Tropical Vegan Kitchen by Donna Klein