Quesadillas without cheese... yes it's possible

Good morning Avis readers, I'd like to introduce you to Abby and her incredible and eloquently described creations.

Abby has a background in creative writing. She is a California native currently living in New York. With so much to do and see, or more like eat, Abby is spending her summer snapping pics of food and drinks, and working too. Her passion for cooking grew from a desire to create and share a healthy relationship with food. She is an aspiring food writer and editor who is gaining experience at various publishing houses and magazines.


Lately I have been obsessed with sweet potatoes. Please note they are no just a Thanksgiving dish meant to be smothered in marshmallows. They are actually very versatile and translate from breakfast time to dinner time to even tapa time seamlessly. These cheeseless sweet potato, black bean, and spinach quesadillas are a great idea for an on-the-go lunch or a backyard beer and BBQ get together. The sweet potato acts as a sort of cheese substitute with its creamy consistency while the beans provide filling fiber and you get your greens with the spinach. The spicing is really optional, so feel free to get creative! That's my favorite thing about cooking, adapting recipes to match your taste and what's in your refrigerator!

Cheeseless sweet potato, black bean, and spinach quesadillas
Serves 4 to 6

3 medium sweet potatoes, sliced 1/2 inch thick
3/4 teaspoon salt, divided
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon oregano
1 to 2 chpotle peppers in adobo sauce minced
1/2 tablespoon olive oil
3 cups chopped spinach
3 green onions, thinly sliced
1 can black beans, drained and rinsed
8 to 10 large whole wheat tortillas
hot sauce, greek yogurt/sour cream, salsa (optional)

1. Add the sliced potatoes to a large saucepan and add enough water to cover the potatoes. Add 1/2 teaspoon of the salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat to medium and simmer for about 15 minutes or until the potatoes are tender.
2. Drain the potatoes and add to a large bowl. Use a potato masher to mash. Add the remaining 1/4 teaspoon salt, cumin, chili powder, oregano, and chipotle peppers. Mix until well combined. (I boiled my sweet potatoes the night before to save time. It's super easy and they store well!)
3. In a medium skillet, heat the olive oil over medium heat. When heat, add the kale and green onions. Cook for about 2 to 3 minutes, until the kale is bright green and tender. Add the mixture to the bowl with the mashed sweet potatoes. Next add in the black beans and mix until well combined.
4. Place the tortillas on a work surface. Use a spatula to smear about 1/3 to 1/2 cup of the filling on half of the tortilla. Top with about 1/4 cup of the cheese (or to taste). Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with remaining tortillas.
5. Wipe out the skillet you used for the kale and set over medium high heat. When hot, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Cut into triangles and serve with hot sauce, Greek yogurt, and/or salsa.