Tonight I made a delicious healthy meal.
Black Bean Sweet Potato Quesadillas with Roasted Red Pepper Soup
from Ashlee's Cooking, a fabo new blog I found.
Yum! Check em out...
Black Bean and Sweet Potato Quesadillas with Fire Roasted Red Pepper Soup
Black Bean and Sweet Potato Quesadillas
1 package of flour tortillas, burrito size
1 tbsp. extra virgin olive oil
2 sweet potatoes, peeled and grated
½ yellow onion, grated
1 tsp. chili powder
1 tsp. ground cumin
Salt and pepper
1 can drained and rinsed black beans
1 cup cheddar cheese
Fire Roasted Red Pepper Soup
1 tbsp. extra virgin olive oil
½ yellow onion, minced
Salt and pepper
2 cloves garlic, minced
2 red peppers, roasted, THEN peeled and chopped (MB tip: don't chop before roasting... cut them lengthwise into strips, so it's easier to take then skin off, then chop)
1 15 oz. can crushed fire roasted tomatoes
2 cups chicken stock
1 tsp. chili powder
1 chipotle in adobo, minced
¼ cup reduced fat sour cream
Chopped cilantro
Turn broiler on high.
Preheat a large skillet and a medium soup pot to medium heat and add 1 tbsp. olive oil to each. To the large skillet, add grated onion and sweet potato. To the soup pot, add the minced onion and garlic. Add salt and pepper to each and continue to cook until softened. Place red peppers on a sheet pan and place under broiler. Turn the peppers over until all sides are charred, about 2-3 minutes per side. Place in a food storage container and let them sit on the counter for 10 minutes until the skin peels off easily. Add tomatoes, chicken stock, chili powder, and chipotle pepper to soup pot and cover. Turn skillet with potato mixture off, add potatoes to a mixing bowl, and gently fold in black beans, cumin and chili powder. Clean out skillet with a paper towel, spray with nonstick cooking spray, and return to heat. Add one tortilla to skillet, brown on one side, flip over. Sprinkle with cheese, then add ½ cup of potato mixture, then sprinkle with more cheese. Fold one side over, brown for 4-5 minutes,then flip and brown the other side. Two skillets can be used to make multiple quesadillas at once.
Peel skin off peppers and add to a blender with half of the soup mixture. Puree mixture until it reaches desired consistency, add back to soup pot, and bring back to a bubble.Slice each quesadilla in half and plate with sour cream, ladle soup into a bowl and top with sour cream and cilantro.
Muy bueno!