made by Rachel
My girl friends and I had an absolutely awesome dinner at this place in Saugatuck, Michigan called Phil's...nothing fancy about the name or the look of the place, but the food was really amazing. My favorite part of our dinner was a black bean quesadilla (which was our first course, followed by some incredible fish tacos!). Here is my not-too-shabby attempt at making something just as tasty at home.
For the quesadilla:
Flour or corn tortillas (I used flour)
1 15-oz can black beans, rinsed, drained
2 cloves garlic, minced/pressed
1 lime, juiced
2 cups sweet potatoes, cubed
1/2 cup chopped onions
1/4 cup chopped jalapenos (optional)
1/2 teaspoon ground cumin
1 teaspoon chili powder
S & Pepper
2 Tbs olive oil
2 tablespoons chopped fresh cilantro
Shredded cheese (jack, colby, chedder, whichever you prefer - I used a combo of jack and sharp cheddar)
Butter or oil for grilling
Optional garnish:
Sour cream
Cilantro
Salsa
To make:
Pre-heat your oven to 350F. Mix together the black beans, garlic, lime juice, sweet potatoes, onions, and jalapenos (if using) along with the cumin, chili powder and a sprinkle of salt and pepper. Toss in a bowl with the olive oil and then spread along a baking pan in an even layer.
Flour or corn tortillas (I used flour)
1 15-oz can black beans, rinsed, drained
2 cloves garlic, minced/pressed
1 lime, juiced
2 cups sweet potatoes, cubed
1/2 cup chopped onions
1/4 cup chopped jalapenos (optional)
1/2 teaspoon ground cumin
1 teaspoon chili powder
S & Pepper
2 Tbs olive oil
2 tablespoons chopped fresh cilantro
Shredded cheese (jack, colby, chedder, whichever you prefer - I used a combo of jack and sharp cheddar)
Butter or oil for grilling
Optional garnish:
Sour cream
Cilantro
Salsa
To make:
Pre-heat your oven to 350F. Mix together the black beans, garlic, lime juice, sweet potatoes, onions, and jalapenos (if using) along with the cumin, chili powder and a sprinkle of salt and pepper. Toss in a bowl with the olive oil and then spread along a baking pan in an even layer.
Cook, mixing and tossing every once in a while for about 20 minutes or until the sweet potatoes are tender (stick with a fork and taste).
Heat up a pan or skillet for making your dillas. Melt butter or spread a thin layer of oil on the pan. Arrange your quesadilla by layering a tortilla, black bean/potato mix, a sprinkle of cilantro, and finally layer of shredded cheese.
Top with another tortilla and cooked on both sides until lightly browned and perfectly crispy. You might need two spatulas to turn these puppies over if you use big tortillas like I did!
Use a knife or pizza cutter to slice into wedges and serve with sour cream, salsa, and a sprinkle of fresh cilantro. Step aside Phil...these are darn good!
Use a knife or pizza cutter to slice into wedges and serve with sour cream, salsa, and a sprinkle of fresh cilantro. Step aside Phil...these are darn good!
