When I was a vegetarian, I went to dinner at a friend's house and she made these amazing quesadillas (5 years ago, maybe?). She got her recipe from the Moosewood Cookbook. I've bought a few and looked for this recipe all over, but I can't find it! I think she might have taken their sweet potato quesadilla recipe and just added the black beans, but I'm not sure...so i just created this from my own taste memories!
Black Bean and Sweet Potato Quesadillas with Fire Roasted Red Pepper Soup
Black Bean and Sweet Potato Quesadillas
Flour tortillas, burrito size
Fire Roasted Red Pepper Soup
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 soup pot, add the minced onion and garlic. Add salt and pepper to each and continue to cook until softened. Add tomatoes, chicken stock, chili powder, and chipotle to soup pot and cover.
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. 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.
To the large skillet, add grated onion and sweet potato, cover. Periodically stir the mixture and recover for 15 minutes, until potato is softened and cooked through.
Once cooked through, 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.