Iv was going to cook dinner tonight--he picked up a chicken and was going to roast it, but when I got home the chicken was sitting in the bathtub and was still largely frozen. But he'd already peeled sweet potatoes to accompany it. What to do?
Veganomicon to the rescue! Tonight we're doing the first recipe for blog purposes that I've made before, and it's a good one. Bring on the Sweet Potato and Black Bean Quesadillas.
This is a variation on the Grilled Yuca tortillas on page 49. The recipe as written is for a quesadilla-style tortilla filled with mashed yuca, lime, and bell pepper. This mixture is supposed to be the base for the variations, but instead of adding sweet potato and black beans to the yuca mix, I've always just omitted the yuca and increased the sweet potatoes, which works well.
The way this works, then, under my modifications. You saute some garlic, bell pepper and jalapeno, then add it to some boiled sweet potatoes and mash it all together with some lime juice, salt and pepper. The recipe calls for 2 teaspoons of lime juice, but I suspect it's supposed to be 2 tablespoons. Just keep adding lime juice till you've got the acidity you like...you'll do fine.
Add the black beans, then spread the mixture on half a tortilla.
Grill it in a cast-iron skillet over medium-low heat until both sides are nice and crisp, cut in half, and eat.
While this lacks the structural integrity of a real quesadilla, where the meltiness of the cheese holds things together, these are really, really good. Iv says if these were served at a restaurant -- any restaurant -- he would go just for this. But he doesn't have to go to a restaurant, because he has me and my crazy project! I can just make these and then we'll plop down on the sofa and watch Dexter!