Sweet Potato Quesadilla: Mixing and Mashing with Thomas Lyons

, by Thomas Lyons, Staff Writer

My friend recently revealed that he occasionally goes to Summies and purposefully misreads his order number (653 instead of 651, say). On the rare occasion his attempts bear fruit, he’s rewarded with surprise and variety: his first noodle bowl, an ultimate burger, new blends of tastes and textures. If you don’t want to plunge late-night dining into total chaos but still crave some new culinary combinations, read on. I began cooking these sweet potato quesadillas while living in Provincetown a few winters ago, writing for a local newspaper and discovering new meals.

Ingredients 

  • 1 tablespoon chili powder
  • 3 medium sweet potatoes
  • 1 yellow onion
  • 1 red bell pepper
  • 1 tablespoon cinnamon
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 2–3 cloves garlic
  • 6 large flour tortillas
  • 16 ounces black beans
  • 1 cup grated cheese of choice
  • 3 tablespoon olive oil
  • 1 tablespoon butter
  • Salt
  • Pepper

Instructions 

  • Set your oven to 400 degrees.
  • Cut three sweet potatoes into one-inch chunks in a mixing bowl. Sprinkle with cinnamon, chili powder, cumin, smoked paprika, salt, pepper, and two tablespoons olive oil. Mix the potatoes until fully coated in spice.
  • Put the sweet potatoes in the oven for 15–20 minutes or until they can be easily pierced with a fork.
  • While the potatoes bake, thinly slice onions and bell peppers, and finely chop your garlic.
  • Heat one tablespoon olive oil over medium heat, adding onions and peppers. Salt and sauté until softened for three to four minutes. Add in garlic and cook for another two to three minutes.
  • Take the potatoes out of the oven and mash with a fork.
  • Combine the sautéed vegetables with the sweet potatoes, and stir in black beans. Mix until combined.
  • Take one tortilla and cover one half with the sweet potato. Sprinkle cheese over the top. Fold over the tortilla and stick the two halves together with the cheese.
  • Heat the skillet with butter and place the quesadilla in the pan to crisp. Remove when the tortilla is golden brown and the cheese is melted.

Thomas Lyons can be reached at tlyons@wesleyan.edu.

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