WWEW: Sweet Potato Quesadillas w/ Cucumber & Radish Relish

Hey everyone! Today I'm going to share a recipe with you that I tried several months ago, and have been loving ever since. I stumbled across the recipe in a Better Homes and Gardens magazine, but have since changed a few things to better suit our taste. It has been really hot here, 100 degrees right now, and the last thing I want to do is turn on my oven. All this recipe requires is a way to bake a potato (could be microwave or stovetop), and my quesadilla maker!

Here is what you'll need:

1 large sweet potato, cooked and mashed

1 1/2 tsp ground cumin

1 (16 oz) can of navy beans, drained and rinsed
1/4 cup snipped fresh cilantro
1 1/2 Tbs lime juice
1 small jalepeno pepper, seeded and finely chopped
1/2 tsp chili powder
1 Tbs minced onion
1/2 cucumber, quartered and sliced
3 to 4 medium radishes, halved and thinly sliced
6 tortillas
1 1/2 cup baby spinach, chopped or whole
3/4 cup cheese (you could leave this out and it would be vegan!)

Alright, and here is the process!
1. Bake your potato and mash it. Mix in 1 tsp of your ground cumin. Set aside.
2. Mix your navy beans, 1/8 of a cup of your cilantro, 1 Tbs of the lime juice, jalepeno pepper, chile powder, and minced onion into a small bowl. Set aside.
3. Place your cut up cucumber, radishes, remaining cilantro, remaining lime juice, and remaining cumin into another small bowl. Set aside.
4. Take your tortillas and spread your potato mixture on half of the tortilla. Top with the bean mixture. Then sprinkle or place some baby spinach on top, followed by some cheese. Fold and cook however you choose.

5. Top cooked quesadillas with the cucumber and radish relish, or serve the relish along side the quesadillas.
6. I served mine with some awesome homemade 3 ingredient guacamole (which I will share someday!). You could also serve with some sourcream and/or salsa, too!

Although we are not vegetarian or vegan, we like to incorporate meals like this into our regular menu-- and I'm so glad we do! I would have never thought to put sweet potato into a quesadilla! It almost has the texture and taste of refried beans, but packs in antioxidants, vitamins, minerals, and fiber. It may even be a sneaky way to get your kids to eat it? :)

I hope you give this recipe a try and enjoy it as much as we do! Have a great Wednesday!

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