This meal was simple and really tasty. However, my preferred method for cooking potatoes is to roast them. Let's just say, the fact that it's summer, and that we are partaking in Crunchy Chicken's Keep Yer Cool Challenge, that it got a little warm in the apartment. Luckily, Brett is the master of "air flow", and was able to use fans to suck that hot air right out of the apartment. I love you Brett, you rock! If it wasn't for you, well, I would have probably lost my appetite due to the heat. :-)
Roasted Potato and Black Bean Quesadillas
5-6 small Yukon gold potatoes, scrubbed and cubed
1 cup black beans, cooked
2 purple Hungarian peppers, seeded and minced (serrano or jalapeno would work as well)
1 red or yellow bell pepper, seeded and minced
1/4 yellow onion, minced
2 cloves of garlic, minced
1 yellow squash, diced
Preheat oven to 425.
Season cubed potatoes with the above listed seasonings. Cover with foil and bake 35-40 minutes, until potatoes tender, stirring a couple of times through cooking.
Meanwhile, heat a few tablespoons of water in a small skillet. Add the peppers and onion and cook for 10 minutes. Add the garlic and cook for an additional 3-5 minutes. Drain any excess liquid.
Combine all the filling ingredients except the potatoes in a bowl and season to taste.
Layer roasted potatoes and veggie mixture in a warmed tortilla. Fry if desired.
Really tasty, really easy, and also healthy. What can beat that?
I hope to get the next post in the Sustainable Local Diet Series up before my Garden Update on Sunday. There are only two pieces left, the next will be on how to save money eating a local and sustainable diet, and the final piece will be a brief introduction to small space gardening.
'Til next time!