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
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” — http://www.worldcommunitycookbook.org/