Recipe of the week: Black Bean and Sweet Potato Quesadillas

In our attempt to add more protein to our diet, I always look for recipes that incorporate beans, since they're an easy way to add more protein without using meat. Here is an awesome recipe that I am currently obsessed with. If you bake the sweet potatoes ahead of time, it only takes fifteen minutes to get these ready. Perfect for the days when I get home from work starving.

Also, the recipe website I got this from, fresh365, is pretty awesome. But they adapted it from the Vegan Planet book, which I've been meaning to look at. Anyway, here is the recipe...

Black Bean and Sweet Potato Quesadillas

• 2 large sweet potatoes, peeled and cut into 1/2 in. cubes 
• 2 T olive oil
• 3 garlic cloves, minced
• 2 small jalapenos, finely chopped
• 14-oz can diced tomatoes
• 15-oz can black beans, rinsed and drained
• juice of 1 lime
• 1/2 t salt
• 1/4 t pepper
• 1 large handful fresh cilantro, chopped
• 1/2 small red onion, finely chopped
• 1 c crumbled feta cheese (optional)
• 8 whole-wheat tortillas
• 1 c salsa 

Preheat oven to 400F. On a baking sheet, arrange sweet potato cubes in one layer, and bake for 20 minutes until tender. In a large pan, heat olive oil over medium heat, and add garlic and jalapenos. Saute 2-3 minutes, until garlic begins to brown. Add tomatoes, beans, lime juice, salt, pepper, and cilantro. Cook 5-7 minutes, stirring occasionally, just to heat it up. Turn off heat, stir in onion, feta, and cooked sweet potato.

Arrange half of tortillas on baking sheet. Bake for two minutes in oven. Remove from oven, top with sweet potato mixture, and add another tortilla on top. Cook in oven for six minutes, until tortillas are desired shade of brown and crispiness. Top with salsa. Eat and enjoy!

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