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Black bean and sweet potato quesadillas

The kids love these!  Sweet potatoes and black beans are best buddies, I think.

We’ve been eating and enjoying the combo for a long time now, but the idea to turn it into a quesadilla came from a cookbook that a friend gave me—–“Simply in Season.” I’ve modified it with the low-budget knife and traded out the dripping boiled sweet potatoes for my roasted style.

About 4:00, I turn the oven on to 425 degrees.  I stab a few sweet potatoes with a knife, place them on a baking sheet.  They will bake until they pinch softly when I pick them up with tongs.  Obviously, the smaller potatoes cook up faster than the really big ones.  When they are done (sometime between 5:00 and 5:15), I cut them lengthwise with a knife to let the steam escape. When they’ve cooled at bit, I scoop the flesh into a bowl and mash.

About 5:00, I will make the tortillas–you can find that recipe  on my blog, but I won’t repeat it here now.  When I use thomemade tortillas for quesadillas, I will gently cook one side of the tortilla, flip it, then on the cooked side I will spread the topping.  I sandwich all that with another tortilla I’ve been cooking on another burner.  Obviously, store-bought tortillas save time and energy.  I try to make tortillas because I get to pick wholesome ingredients (whole wheat flour and olive oil) AND save the budget.  Tasty and inexpensive they are.

Heat a heavy skillet.  Spoon the mashed sweet potatoes onto the tortilla, top with a spoonful of black beans (drained from the can).  Top with your favorite cheese and another tortilla.  Cook for a bit, then carefully flip.   Transfer to a cutting board and cut into wedges.  Last time I made these I was in a hurry, so I just baked my “tortilla pies” in the oven.

Serve with sour cream and salsa.

Here’s the budget bottom line:

Homemade tortillas:   .48 for flour and .60 for olive oil and throw in some baking powder and salt = $1.15

Sweet potatoes: 3 lbs. @ .88 = $2.64

Couple cans of my black beans of choice:  “Ranch Style Black Beans”: $1.60

Cheese: $1.50

Condiments: $1.00

So far, we’re at almost $8.00.  Adding in a vegetable side will add about $2.00 if I make a salad or cook up a couple bags of frozen vegetables.  It looks like this meal ISN”T one of my uber-low budget busters (which by my own definition is $1.00 per person or less), but I still think feeding a family of 8 for $10.00 isn’t bad.  I’m still filing this one under budget meals.

And now for a link to the good folks at “Simply in Season” —


About onlifeandbeans

I like to make the adventure taste good by cooking tasty, wholesome food. Most of what I've learned in cooking, I've picked up from cookbooks and lots of practice. (Thank you, Fannie Farmer, for the right start. ) I so appreciate cookbooks that tell how and why to do something; that's why I do the same for my readers. I want to know what is in my food. I want my family to sit down and share a meal together. I want our food to taste good. Home-cooking takes time, but it gives back rich dividends in budget minding, good health and familial love. One meal at a time.

3 responses »

  1. AWESOME! I love that you go into detail about exactly how you do everything, like you don’t just say “cook the potatoes”. But, we don’t like sweet potatoes. Do you think butternut squash would taste okay? But we love some black beans. You know you were the person that got us eating healthy(er). We’ve come a long way anyway ; )

    • Yep! I think butternut squash would be fine. It doesn’t have the same strong buttery sweet flavor as sweet potatoes, but the color would be lovely. If your whole lifetime of experience with sweet potatoes consists of “canned yams”, boiled sweet potatoes and melted marshmallows, I would really encourage you to just try a roasted sweet potato, or some fabulous roasted sweet potato sticks. The taste and texture is very different from Thanksgiving Day sweet potatoes.
      Good luck with the squash! BTW–acorn squash are easier to cleave in half.

  2. My mouth is watering. Glad you love that cookbook! I love mine, too. I’ve already emailed a friend who cooked up a batch of black beans the other day to combine her beans with my sweet potatoes and tortillas. delicious!


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