Caribbean Quesadillas
Read my review of this recipe.
Ingredients:
- 1 large sweet potato, peeled and diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, pinch of ground nutmeg, and a pinch of ginger
- 2 teaspoons vegetable oil
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1/2 cup chicken broth
- 1 can (4 ounces) chopped green chilies
- 12 flour tortillas (8 inches)
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
- 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 spices 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 and chilies. Cook until heated through.
Layer six tortillas, layer 3/4 cup bean mixture and 1/4 cup cheese. Top each with another tortilla. Cook quesadillas on a greased griddle for 3-4 minutes on each side or heat under a broiler for 3 to 4 minutes. Cut into wedges; serve with sour cream and salsa.
Serves 6.
Nutrition:
Substitutions:
Recipe courtesy of Taste of Home.