Sweet potatoes may not be a common quesadilla ingredient, but this puree — combined with black beans, mushrooms and jalapeño pepper slices — results in a delicious medley that gives your taste buds a little heat and sweet. It’s a great use of winter sweet potatoes, or you can preserve the puree during the growing season to enjoy throughout the year.
I love a reason to have a glass of wine with dinner. The mushrooms need some cooking wine, so there is my rational for opening a bottle and enjoying a glass or two with my meal. Cheers to good food, good wine and a different take on veggie quesadillas.
1 tablespoon olive oil
1 (8 ounce) container white button mushrooms, sliced
¼ cup red wine (any varietal)
2 cups (1 recipe) Spicy Sweet Potato Puree
6 whole wheat tortillas
1 (15 ounce can) no-salt-added black beans, rinsed and drained
1½ cups shredded mozzarella cheese
30 hot and sweet jalapeño pepper slices
Optional: light sour cream for serving
1. Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5 minutes, until browned. Add red wine and cooking 4 to 5 minutes, until liquid is absorbed.
2. Spread ⅓ cup of sweet potato puree evenly on one side of tortilla. Top with ¼ cup black beans, ¼ cup mozzarella cheese, 2 tablespoons mushrooms and 5 jalapeño slices. Fold tortilla over, completely covering ingredients. Repeat to create 5 more quesadillas.
3. Heat a large non-stick skillet over medium heat. Place two quesadillas in the skillet and cook for 3 minutes on one side, until golden brown. Flip quesadillas and cook for an 3 additional minutes. Continue cooking remaining quesadillas two at a time. Cut each into 4 wedges and serve with sour cream if desired.
Servings: 6 ~ Serving size: 1 quesadilla