Saturday, December 18, 2010

So you need to detox...

With Christmas parties and baking in full swing, I know that many of you, like myself, are going to overindulge. I'm just not one of those people who even wants to say no to a tray of shortbread cookies, or sausage rolls.

Heck, I received about 7lbs of various chocolates from my students! (I left them in my desk at school to get me through the cold, dark, Canadian winter.)

So, when Kat was over on Thursday, we made this totally awesome Sweet Potato, Chard and Mushroom Quesadilla thing. It was bursting with bright vegetables and black beans mixed with chipotle in adobo sauce. We opted to turn these into baked burrito type things rather than quesadillas, which added a nice crunch without the addition of two much fat.

So, when you're looking for something to clear out all the sugar and fat from your system, this is the recipe for you!

A little cilantro wouldn't go amiss!

Sweet Potato, Chard, and Mushroom Vegan Quesadillas


(Makes 3 gigantic burritos)

1 1/2 Tablespoons extra virgin olive oil, divided
8 ounces sweet potato, diced into 1/2-inch pieces
1 large chipotle in adobo, minced
freshly ground black pepper and salt to taste
15 ounce can kidney beans, rinsed and drained
2 large cloves garlic, minced
5 baby bella mushrooms, diced
1 1/2 teaspoon cumin
1/2 teaspoon ground chipotle chile
1 bunch chard, stems discarded, leaves sliced
1/3 cup water
3 whole wheat tortillas

Prepare the potatoes by covering with water in a pot and boiling until tender, about 12 minutes. Drain. Mash them in a large bowl using a potato masher, adding chipotle in adobo, 1/2 Tablespoon extra virgin olive oil, kidney beans, and salt and pepper to taste. Set aside.

In a large skillet (with a lid), heat 1 Tablespoon olive oil over medium heat. Saute garlic and mushrooms for about 5 minutes, then add cumin, ground chipotle, and salt to taste for about 1 minute. Add chard and 1/3 cup water. Cover and simmer for about 10 minutes. Remove the lid and simmer until liquid is reduced, about 5 minutes. Remove from heat.

Spritz one side of a tortilla with extra virgin olive oil. Turn over and on the un-spritzed side spread a layer of the sweet potato mixture. On half of the tortilla, spread half of the chard mixture. Then fold the tortilla over so that the stuffings are inside the tortilla like a sandwich. Heat through in a skillet over medium heat, turning several times, until browned. Prepare the second tortilla in the same manner. Keeping a close eye on things, broil under the element for a few minutes, until brown. Flip over and repeat on the other side. Serve with salsa and avocado slices.

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