Hello 2SS readers!
So you’re probably wondering where the heck we’ve been since we last posted on Thursday, and we’re sure many of you can guess: Cross Country! We traveled to Michigan this weekend, and we will be re-capping very soon! But for now- Meatless Monday!
It is no secret that both of us love spicy food! We love that hot-mouth, runny-nose, starting to sweat a little type spice. We always order hot peppers on our food when there’s the option,we load foods up (like our favourite hummus) with red pepper flakes, and Siracha is frequently the final topping on
most all of our meals! We’ve played shot-for-shot using raw jalapeno peppers before, and won. So of course we were all over this week’s Meatless Monday letter, J for Jalapenos!
This time around we decided to go with a classic approach, and of course that means Mexican! And what is one of the best Mexican dishes out there? Why, quesadillas, of course!
But not just any quesadillas, these ones are sweet potato black bean quesadillas! Does anyone else think that sweet potatoes and black beans are the perfect combination?
The creamy sweet potato and cool avocado are the perfect contrast to the spiciness of the jalepenos, and the slightly mashed black beans give them a robust and hearty texture to make it a meal.
And of course, ours were rounded out with a sprinkling of cheddar cheese!
You may adjust the amount of jalepenos according to your desired level of spiciness, but if you’re like us, you won’t hold back
Spicy Sweet Potato Black Bean Quesadillas
Prep time: 10 min
Cook Time: 5 min
1 c. cooked black beans
1/2 large sweet potato, cooked and mashed
1 c. prepared salsa
1-2 jalepeno peppers, seeded and diced
1c. spinach, loosely packed
2 tbps finely chopped cilantro
1 green onion, chopped
1 tbsp lime juice (optional)
2 drops liquid smoke (optional)
2 10-inch whole wheat tortillas
1/2 an avocado
1/3 c. grated cheddar cheese (or cheese substitute)
In a medium-sized bowl, roughly mash the black beans, leaving some whole beans to retain the texture. Add the next eight ingredients and mix until fully combined.
Spray a large frying pan with cooking spray and heat over medium-high heat. Place one tortilla on the frying pan and spread half of the black bean mixture onto half of the tortilla. Top with avocado slices and sprinkle with cheese. Fold the other half of the tortilla over, and repeat with the second tortilla. Cook for 1-2 minutes, or until lightly browned, then flip and cook on the other side for another 1-2 minutes.
Serve with more salsa and a dollop of plain yogurt if desired.
Do you like spicy food? What is your favourite spicy food?