I don’t know about y’all, but all of this nasty cold weather we have had has really taken a toll on my “healthy eating.” Anything that is quick and comforting is what has sounded good. I am hoping we only have a couple more weeks of these below average temps, and Spring is right around the corner, for my health and my sanity! So anyway, this week Zach and I decided to just get back to our normal diet. Nothing fancy or mega strict just more fruits, veggies, lean proteins, and less sugar!
I truly believe that what I buy at the grocery directly affects the way I eat for the week. If I buy lots of fresh produce that needs to be cooked, then I will use it that week instead of getting take out or eating more processed food. So, that’s what I did this week, and now I have lots of sweet potatoes and spinach to use. And since I love making quesadillas (have you tried my BBQ Chicken Quesadillas yet?!) because they are just so quick, and that’s what I did with these ingredients plus a few others to make them extra tasty.
Let me know what you think of the recipe!
Sweet Potato, Spinach and Black Bean Quesadillas
makes 4 quesadillas
- 1 large sweet potato, peeled and chopped into small cubes
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon each of salt, pepper, and cumin
- 4 whole wheat tortillas
- cooking spray
- 1 cup loosely packed baby spinach, roughly chopped
- 1 can black beans, drained and rinsed
- 1/2 cup crumbled feta cheese
- Optional: sour cream and salsa
- Preheat the oven to 450 degrees
- Toss the sweet potatoes with the oil, salt, pepper, and cumin, and place them on a baking sheet. Bake them for 10 minutes, toss, and bake for another 10-12 minutes until cooked through.
- To make one quesadilla, spray a medium skillet with cooking spray, and place the tortilla in the skillet over medium heat. Allow the tortilla to heat up for about 2 minutes.
- Add 1/2 cup of the potatoes, 1/4 cup of the spinach, 1/4 cup of the beans, and 2 tablespoons of the feta to one half of the tortilla. Fold the empty half over the filling and gently press down with a spatula.
- Allow the quesadilla to cook on each side for 1-2 minutes, or until the outsides are browned and crisp. Remove it from the skillet, and repeat the process with the next three quesadillas.
- Use a sharp knife to cut each quesadilla in half and enjoy with a little salsa and/or sour cream
TIP: To keep the quesadillas that are done warm, preheat the oven to 250 degrees, and place the finished quesadillas on a sheet pan in the oven.