Monday, October 1, 2012

Sweet Potato Quesadilla Bake


I don't want to brag, but last week I believe that I created the best recipe for the best meal ever.  I have been cooking and baking for close to 12 years.  Following and creating my own recipes.  So, while I am not an expert, I feel like I know my way around the kitchen pretty well.  
My family has eaten Burrito Pie for years.  Tortillas, refried beans, ground turkey, cheese, layer it, bake it, done.  It's good.  It makes a great go-to staple for busy nights.  But I was ready for something different.  Below is my vegetarian, healthy yet delicious, take on this recipe!


Roasted Sweet Potatoes - sneak one before you mash them...so good!

Simmering Black Beans

Gorgeous kale and onions and garlic.  A great base for any recipe!

Layering the pie!



Sweet Potato Quesadilla Bake

What you need:
2 medium sweet potatoes
1/2 cup chopped onion
1 tbsp chopped garlic
1/2 cup chopped banana peppers (optional for you level of desired spiciness)
2 bunches washed and dried kale, sliced thin
1 can black beans, with half of the liquid
flour tortillas (large corn tortillas could be used if you are gluten free) 
2 cups shredded cheese (I used a colby/jack blend)
Cumin
Salt
Pepper
Olive oil 


For the sweet potatoes:
(This can be done ahead to save time.)
Preheat Oven to 400 degrees
1.  Wash, peel and slice the sweet potatoes.  Place them in a bowl, drizzle with olive oil, stir to coat, and place on a cookie sheet or baking dish.   Sprinkle with cumin, salt and pepper.
2.  Bake for 20 minutes.  Flip the sweet potatoes with a spatula and bake for another 10-20 minutes, or until lightly browned.
3.  Allow to cool and then place in food processor.  Blend until smooth.  

For the beans:
Heat 1 tbsp olive oil over medium.  Add the onion, cook 3-5 minutes or until slightly translucent.  Add the garlic, stir often for 1-2 minutes.  Add the banana peppers and stir often for another 1-2 minutes.  Add the kale and stir continuously until it shrinks.  Cook another few minutes, stir and add the black beans.  Cover and simmer for 30-60 minutes.  

Now you have your sweet potatoes and beans for the recipe.  You can place in separate airtight containers for up to 48 hours.  The rest of the recipe is super fast, so I would make the sweet potatoes and beans ahead of time if you are  crunched for time in the evenings.

Preheat oven to 350 degrees

In a pie pan layer 2 flour tortillas.  Spread half of the mashed sweet potatoes until even.  Top with black beans.  Sprinkle with cheese.  Top with 2 flour tortillas and repeat sweet potatoes, beans, cheese.  Top with 1 flour tortilla.  Bake for about 20 minutes.  Top with a little more cheese and bake until it melts and the entire casserole is bubbly.

Allow to cool and slice like a pie.
Serve with sliced tomatoes or your favorite veggies.

My family loved this meal.  I ate the leftovers for two lunches!  Let me know what you think!




2 comments:

  1. I love me some sweet potato...that looks fantastic!

    ReplyDelete
    Replies
    1. Thanks! It's really good, I had to share!

      Delete

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