harmony: black beans and sweet potoatoes
I had a wonderful bbq last Saturday with Rachel, Dave, Matt, Michael, Francesco, and Courtney. I've been overdue for a bbq for a while, and Courtney's visit from Boston was a fine excuse to reignite the grill.
As is usually the case, there was an abundance of food, including veggie dogs with spicy mustard and sweet & sour pickled carrots, grilled portabellas, and spinach salad. Matt brought sweet potato and black beans, which is as simple as it sounds: black beans mixed with mashed sweet potato and some salt (if anything else was included, I couldn't tell). It's delicious, and silly Matt forgot the leftovers in my fridge. This spawned an interested lunch recipe…
Black Bean / Sweet Potato Quesadillas
1 tortilla
1 scoop of sweet potato/black bean mixture
5 strips of green bell pepper
A few leaves of spinach
Spread sweet pototato/bean mixture allll over the tortilla. Distribute the green pepper and spinach on half of it. Fold tortilla in half. Heat up on the stove, flipping it over and cooking 'til both sides are crunchily delicious.
The bean/potato serves as the cheese here, binding the ingredients and the tortilla together. I ate these with guacamole. They were interesting, though I'm not sure that the guacamole is quite right. Tomorrow I'm going to try drizzling some hatch green chile enchilada sauce on the innards before folding over the tortilla.
The 'dillas fostered the discovery of a useful work-lunch trick: reheating the quesedilla triangles in the toaster. Mmm, crispy edges!
