Recipe: Sweet Potato Quesadilla and Black Bean Cakes and Vegan Version
Recipe for black bean cakes on a bed of greens and sweet potato quesadillas with chipotle-mango chutney
These recipes offer complete nutrition with essential vitamins and beta carotene because black beans, sweet potatoes, and mangos are already healthy foods. Make them together or separately.
Black Bean Cakes
Empty a can of black beans into a bowl and smush them using a mixer. Once they are a chunky paste add 1/4 cup flour and 2tsp garlic powder. Add a diced onion chopped jalapeno to your desired spiciness. Mix until onion is distributed and flour disappears. You should have a paste that allows itself to be formed into balls, then flattened into cakes. Form balls and drop into a pan of canola olive oil. Smash balls into cakes. Fry to crisp on both sides.
Frying anything can be tricky so be prepared to mess one or two up along the way. The key is to not add too much at one time so the oil stays consistently hot. The oil should be shimmering but not smoking.
Sweet Potato Quesadillas
Peel and chop two small sweet potatoes. Boil until soft, drain, add a pinch of salt and 2tbs. chopped cilantro, mash to a paste. Mix in 1/4- 1/2 cup of jack cheese. Spread between two tortillas sautee on both sides in olive oil.
Combine two minced chipotle peppers (in adobo sauce, from a can), half a minced onion, and 1/2 cup minced mango. (Since I use so little of the chipotle and mango at a time, I usually freeze what I don't use and pull it out of the freezer as needed.)
On a bed of spring greens + chopped cilantro + chopped tomatoes place two black bean cakes put a small spoonful of sour cream on both cakes then a small spoonful of chutney on the sour cream, put two wedges of quesadilla on the side.
You can replace the sour cream (possibly with goddess dressing) or subtract the cream and cheese all together–they're really not essential to the recipe–to make this a vegan recipe. Cutting these dairy products makes the recipe much healthier and with the other strong flavors, you miss them less than one would think.
Wine suggestion: California Pinot Noir.
Plan ahead for easy prep
The black bean mixture and sweet potatoes can be made ahead of time to quicken the process, if you are making this for a crowd. In fact, the black beans are even easier to handle when chilled. The chutney, likewise, keeps for a few days in the refrigerator. Note that it does get hotter with age!
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