Tuesday, July 2, 2013

Black Bean and Sweet Potato Quesadillas on Homemade Tortillas

For the past year, I have been making all of my bread products from scratch using organic flour, with the exception of flour tortillas. Why? ... Because I was intimidated to make my own.  Well, Whole Foods is out of organic tortillas far too often so I decided to give it a shot and make my own.  They weren't the most beautiful tortillas (according to Nick), but wow, did they taste amazing!! There are no added preservatives or unwanted ingredients when you make your own baked goods and seriously, it is so easy! I know that you can substitute gluten free flour or corn flour and they would taste just as amazing.  They actually looked a lot like some gluten free pancakes we made a few months back.  The best part about these are, you can make them on a rainy boring day and freeze them for later use.  Very delicious!

My new favorite vegetarian/Mexican ingredients are black beans with sweet potatoes.  They just go well together and are very filling.  These quesadillas were so delicious and ridiculously easy. Enjoy!




Black Bean and Sweet Potato Quesadillas
Serves: 3

Ingredients:
1 cup cooked black beans
1 large sweet potato
1 cup fresh spinach
1 avocado, sliced
1 cup cheese, whatever kind you like... I used raw white cheddar
Greek yogurt and salsa to taste
6 tortillas (recipe below)

Directions:
Preheat oven to 400 degrees and slice sweet potato into thicker slices.  Place on a baking sheet with olive oil and bake for 10-15 minutes, until soft. 

Place a tortilla on a plate and add black beans, roasted sweet potato, spinach, and avocado, top with cheese and remaining tortilla.  The amount depends on how full you want your quesadilla.  Transfer to a saute pan over medium high heat with a little spray.  After 2-3 minutes, flip and cook other side for 2-3 minutes.  Transfer to plate and serve with Greek yogurt and salsa. 

Flour Tortillas
Makes 6 tortillas

Ingredients:
1 cup all purpose organic flour, plus more for dusting
1 tsp sea salt
1/2 tsp. cumin
1/2 tsp. cayenne pepper
2 tablespoons grapeseed oil
1/2 cup water

Directions:
In a larger mixing bowl, sift together the flour, sea salt, cumin and cayenne pepper.  Add oil and water and mix with a wooden spoon until combined.  Roll out onto a lightly floured surface and kneed for about 2-3 minutes.  Roll into 6 small balls and let sit for 10 minutes.  

If you have a tortilla press, which I don't know anyone who has a tortilla press, but if you do, press out the dough on your press to form tortillas.  If you're like me, you can lay out a piece of saran wrap and spray it with oil, then place your ball of dough in the center.  Top with another piece of oiled saran wrap and press down firmly using a heavy pan.  I actually placed the wrap on the floor and stepped in the pan to press into nice thin tortillas.  Now that I think about it... I don't think I washed the pan afterwards... oops.  

In a large cast iron skillet over medium heat, add the tortilla and cook for about 2 minutes per side.  Remove from pan and let cool.  Enjoy!

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