Sweet Potato Caramelized Onion Black Bean Quesadillas
1 lb. peeled, cubed fresh sweet potato
2 tablespoons butter
1 medium onion, cut into thin strips
1 large clove garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 whole wheat tortillas
3/4 cup canned black beans, rinsed and drained
1 1/2 cups shredded pepper jack cheese
1 jar peach salsa
2 scallions, sliced thinly on diagonal including greens
Cook cubed sweet potatoes in boiling water until very tender, but not mushy. Drain thoroughly, then place in a large bowl and allow to cool.
Meanwhile, in a large non-stick skillet, melt butter over medium-low heat. Add onion and garlic. Cook stirring frequently until very soft and lightly browned. Add vinegar, cumin and coriander, stirring to blend thoroughly. Remove from heat and add to sweet potatoes.
Using masher, combine the ingredients until relatively smooth. Place tortillas on cutting board, divide sweet potato mixture evenly between them, spreading mixture over half of each tortilla. Spoon beans evenly over each tortillas sweet potato area, then sprinkle each with half of a cup of cheese. Fold top of each tortilla over filling to create quesadillas, pressing down gently.
Heat a griddle or large non-stick skillet over medium heat until hot. Add quesadillas and grill until toasted golden brown on bottom. Flip carefully with large spatula and grill second side until toasted. Remove cutting board, cool for two minutes, then cut each quesadilla into four wedges with large kitchen knife. Serve immediately while warm.
On the side for dipping, place peach salsa in a shallow dish and garnish with the sliced scallions. Credits: Shelly Platten Amherst, WI