The following article was written by Keegan Baur.
fall rolls around and farmers' markets and grocery stores begin stocking up on
fresh, seasonal produce, such as sweet potatoes, pumpkins, squash, Brussels
sprouts, and cranberries, I get pretty excited. My mind just whirrs with
delicious autumn recipes to use! At this time of year, sweet potatoes are one
of my favorite ingredients to cook with, and I've recently been craving a
certain sweet-potato taquitos dish that I once had at Native Foods in L.A. I decided to create my own mock
version of it, and this healthy quesadilla recipe is what I came up with. When
quesadillas meet sweet potatoes, you know that you're in for a savory,
colorful, nutrient-dense meal that will delight your taste buds and satiate your hunger. Enjoy!
Note: I like to prepare the sweet
potatoes, quinoa, and pesto the night before so that when I want to actually
assemble and eat the quesadillas, most of the prep work has already been done.
large sweet potatoes1/2
cup dry quinoa2
Tbsp. olive oil, plus more to coat your frying pan or panini press1
cup diced yellow onion2
cloves garlic, minced2
tsp. spices of your choice, in any combination (e.g., 1/2 tsp. cumin, 1/2 tsp.
chili powder, 1/2 tsp. paprika, 1/4 tsp. coriander, and 1/4 tsp. nutmeg)1
15-oz. can black beans1/4
cup finely chopped cilantro1
tsp. salt, plus more to tasteBlack
pepper, to taste1/2
pkg. small tortillas (mine were 7 1/2 inches across)2
cups vegan pesto1
red pepper, seeded and chopped
Make 8 to 10 quesadillas
your favorite sweet-potato recipe? Tell me about it!
Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights? Read more.