Chipotle Quesadilla

No Queso or Cheese Quesadilla

Chipotle Sweet Potato and Black Bean Quesadilla

Feel free to double this recipe for extras.

2 small-medium size sweet potato
1/2 c black beans, drained and rinsed
1-2  chipotle pepper*, roughly chopped and add a tsp of sauce to taste
1/4 tsp cumin ( I personally think cumin can overpower dishes so taste as you go, add more or leave it out.)
Chopped cilantro (optional)
Salt to taste
2-3 tortillas

Peel, cut up and cook your sweet potato. I prefer steaming mine so they don’t get to0 soggy. Mush it up and add the cumin, chopped chipotle and adobe sauce, mix well. Stir in the black beans. When you go to fill these “less is more”. Cook in a pan with a little Earth Balance. Fold one side over the filling and flip it after it starts to get golden colored. I think kitchen shears are easier over a pizza cutter when you cut these into sections. Then top with your favorite salsa, sour cream (Tofutti brand) and serve.

Variations: I’ve added cooked chopped onion, garlic cloves, 1 t of cardamom, pesto as a layer to give the quesadilla color and a whole new flavor.

 * Adobe Sauce in a can is sold in the ethnic section at most grocery stores. Tip- I put whole can in a food processor and freeze extras in small sandwich baggies. If you don’t have any you can substitute a little cayenne pepper.

Depending on the number of ingredients you use they could get soft. I don’t recommend these for a buffet suggest you serve then soon after making. Utensils are better then fingers with this appetizer or meal. Enjoy!

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