I've confessed to you my love of all things carby right now, not that I haven't always loved carbs, but as of last week I am officially only craving meals that are heavy on the carbohydrates and low on the veggies. I know....it's so bad, but the other night I had to choke down vegetables and I have never not liked vegetables in my entire life. I haven't been sick with this pregnancy, so I guess food aversions are my dues being paid. These chorizo, poblano, and sweet potato quesadillas have been perfect for me because they are stuffed with good for you ingredients while still satisfying that carb itch at the same time!
I absolutely love the flavor combinations in these quesadillas. They are sweet, salty, spicy, and everything in between. On top of this meal being flavor packed, they're super easy to whip up any night of the week and your whole family will be raving about this cheesy dinner option.
I'm sure hoping that my love of vegetables returns in the next couple of weeks, but in the meantime I'll be sneaking them into smoothies and even quesadillas to make sure I am still getting the proper nutrients while growing this little one inside of me!
Quesadillas are a blank canvas for all of your favorite flavors to come together, and this combination is a winning one and a must try for this week's dinner menu!
- 8 Whole Wheat Tortillas
- 1 Lb. Chorizo (could use turkey chorizo or even omit to make a veggie version)
- 2 Poblano Peppers, sliced into strips
- 2 Sweet Potatoes, cut into thin circles or strips
- 1 Red Onion, sliced thin
- 1 Can of Black Beans, drained and rinsed
- Shredded Manchego Cheese
- 1 Tsp. Honey
- 1 Tbsp. Extra Virgin Olive Oil
- Salt and Pepper
- Fresh Radishes, Cilantro, and Sour Cream for Garnish
- Preheat oven to 400 degrees. Toss sweet potato slices with olive oil and salt and pepper and roast until sweet potatoes are tender and caramelized. Drizzle with honey when they come out of the oven. Set aside.
- Brown your chorizo in a pan until cooked through. Drain on a paper towel lined plate.
- In the same pan, add your onion and poblano peppers and saute until tender. Turn off heat and set aside.
- To assemble, layer 1/4 cup of manchego cheese on the bottom of one tortilla, add a layer of chorizo, onions and peppers, black beans, sweet potato slices, and then another 1/4 cup of cheese. Top with another tortilla. Repeat until all 4 quesadillas are made.
- Heat your griddle to medium heat and spray with nonstick spray. Place assembled quesadilla onto the griddle for about 5 minutes until lightly browned. Flip the quesadilla carefully (its okay if a few ingredients spill out, just stuff them back in) and cook for another five minutes on the other side until cheese is melty and both sides of the quesadilla are browned.
- To keep warm, place inside an oven heated to 200 degrees until ready to serve.
- Top with fresh radishes, cilantro, and sour cream before serving.
You don't even have to leave your house to satisfy your quesadilla cravings with this recipe and I promise that your whole family will be on board with this new dinner staple!