Thursday, February 8, 2018

Sweet Potato Black Bean Quesadillas

This delicious recipe brought to you by WELL PLATED BY ERIN

Sweet potato black bean quesadillas are a healthy, fast vegetarian meal! Cheesy and crispy with a
sweet, smokey filling. Even meat eaters love this recipe!

YIELD: Serves 6 TOTAL TIME: 30 minutes
3 small sweet potatoes, scrubbed but not peeled
tablespoon chili powder
1 tablespoon cinnamon
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground chipotle chili pepper
2 teaspoons extra virgin olive oil
1 medium yellow onion, diced
1 large green bell pepper, cored and diced
2 cloves minced garlic
1 (15-ounce) can reduced sodium black beans, rinsed and drained
6 medium-sized 100% whole wheat flour tortillas
1 1/4 cups freshly grated sharp shredded cheddar cheese
Optional toppings for serving: light sour cream (or plain non-fat Greek yogurt), diced avocado, salsa, chopped fresh cilantro
1. Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato
chunks are fork tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash. Stir in
the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
2. Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the
garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. Stir the sautéed
vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
3. Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in skillet, then spoon a heaping 1/2
cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top. Let
cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve
immediately with any desired toppings.
Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days or frozen for up to 2 months.

Sunday, January 28, 2018

White Chocolate Almond Cookies

Thanks to Stacey at The Sugar Coated Cottage for this recipe! (

Makes 22 cookies



1-1/4 c all purpose flour
1/2 t baking soda
1/2 t baking powder
1/4 t cinnamon
1/4 t salt
1/2 c unsalted butter
1/4 c granulated sugar
3/4 c light brown sugar packed
1 large egg
1 t vanilla extract
1/2 t almond extract
3/4 c white chocolate chips
1/2 c rough chopped roasted almonds

(Garnish [optional])

2 c white chocolate melted
1 c slivered almonds


1.  Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper, set aside.
2.  In a large bowl add the flour, baking soda, baking powder, cinnamon and salt.
3.  In the bowl of a mixer, cream the butter until light and pale.
4.  Add in the sugars and continue mixing, bout 1 minute.
5.  Add the egg and extracts. Mix well to combine.
6.  Slowly add in the flour mixture with mixer on low until all incorporated.
7.  Bring mixer to medium speed and mix 30 seconds until dough forms.
8.  By hand mix in the white chocolate chips and almonds.
9.  Using 1-1/2" cookie scoop, scoop out each cookie and place on tray 2" apart.
10. Roll each scooped cookie into a ball; this helps achieve a uniform shape and size.
11. Bake 11-12 minutes or until crackled and golden brown.
12. Repeat with remaining batter.
13. Cool completely.


1.  Dip half of each cookie in melted white chocolate and sprinkle with the slivered almonds. (I   tempered my chocolate first.)
2.  Let set in cool dry place.
3.  Store in airtight container.