The last meal I cooked at home for us before I went on my gluten-free-almost-vegan diet was something we’d found in the Summer 2009 edition of the LCBO’s Food & Drink magazine. It actually would be easily converted into a gluten-free recipe with the use of corn or other gluten-free grain tortillas, but the way I made it was as written, with the usual flour tortillas. It makes a really delicious meal all on it’s own, although I do feel I should note that the filling has a tendency to fall out as you’re trying to eat it.
Well, ok, I guess I shouldn’t say I really made it ‘as written’ – I did tweak the spices a bit.
Sweet Potato Quesadillas
Page 60, Summer 2009 Food & Drink Magazine (from the LCBO)
1 tsp olive oil
4 green onions, sliced, white and green parts separated
1 rib celery, diced
2 large sweet potatoes, peeled and diced
1/2 c canned black beans, rinsed and drained
1/2 tsp each coarse salt, pepper
1 tsp ground cumin
1/2 tsp chili powder
1 red bell pepper, diced
1 jalapeno, minced
1/4 c chopped fresh cilantro (optional, for those who don’t like cilantro, just leave it out or substitute fresh parsley)
4 10-inch whole-grain flour tortillas
1/2 cup queso fresco, feta, or chevre
In a large skillet, heat oil over medium heat. Cook white parts of the green onion, celery, sweet potato, beans and seasonings until onions are tender and sweet potatoes are starting to brown. Stir in red pepper and jalapeno and cook, stirring often until sweet potatoes are tender, about 10 minutes. Remove from heat and stir in remaining green onion and cilantro (or parsley, if using).
Grill over medium heat on greased grill for 5-10 minutes, turning once, until crisp and golden brown. I used my grill/panini press to make life easier, so I recommend you go that route if you have one. Cut into wedges and serve with fresh salsa and sour cream if you like.