Vegetable Drawer Quesadillas

Can you still call something a quesadilla if there are no peppers and little cheese, and no need for salsa or sour cream or guac? I think so! Just like those fall calzones, you have to think outside of the box! Like most of my best meals, these quesadillas were concocted after pilfering my fridge for what I had on hand and could easily assemble into a meal. I hosted friends from my book club on Sunday evening, and after a weekend filled with Christmas parties, studying, and too little sleep, I didn’t want to make another grocery store trip. Utilizing sweet potatoes, black beans, spinach, sage and goat cheese, these quesadillas were a hit. Filling and full of fall flavor, they were the perfect treat to accompany our discussion of our most recent read, Note to Self. (If anyone is looking for a challenging Christian devotional book, I would definitely recommend this!) Embrace the root veggie love and try out the calzones or these quesadillas, or share your own root vegetable creation!

Question: What are you reading right now?

Fall Quesadillas

1 large sweet potato, peeled and cut into small cubes

1 cup cooked black beans

4 cups raw chopped spinach

1/2 red onion, sliced

1 tbsp chopped sage

6 oz goat cheese

6 whole wheat flour tortillas

Roast the bite-sized sweet potatoes, drizzled lightly with olive oil, in a 400 degree oven for 20 minutes, stirring once. In a large pan, cook spinach in 1 tbsp olive oil until lightly wilted. Stir in black beans and red onions. Add sweet potatoes and heat for 5 minutes. To assemble quesadillas, spoon the mixture onto one side of each tortilla. Top with a pinch of chopped fresh sage and crumbled goat cheese. Fold in half. To make six quesadillas at once, arrange on a baking tray and bake in 400 degree oven for 5-7 minutes, until cheese is slightly melted. Remove from oven, and lightly crisp the tortilla in a pan over high heat for 30 seconds on each side. Slice into thirds and serve.

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