7821_Plated Taco & Salsa

FRESH GRAPE SALSA

1 cup (250 ml) seedless green grapes, roughly chopped

1 cup (250 ml) seedless red grapes, roughly chopped

3 tbsp. (45 ml) chopped red onion

2 tbsp. (30 ml) chopped fresh cilantro

1 tbsp. (15 ml) seeded, chopped jalapeno pepper

2 tbsp. (30 ml) fresh lime juice

In a medium bowl combine grapes, onion, cilantro, jalapeno and lime juice. Cover and chill at least 30 minutes. Season with salt and pepper to taste. This can be served with just about anything.

 

SWEET POTATO, BLACK BEAN & SPINACH QUESADILLA

 

12 oz. small sweet potatoes (about 2) halved lengthwise

2 tbsp. olive oil

2 cloves garlic, finely chopped

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1/4 tsp. cayenne

1 15-oz. can black beans, rinsed

1 bunch spinach, thick stems discarded. leaves roughly chopped (Doreen used a package of frozen spinach)

4 medium tortillas

6 oz. Monterey Jack cheese (or your own favorite)

Serve with lime wedges and salsa (see recipe above)

Process:

1. Heat broiler. Line a large broiler-proof baking sheet with foil. Place the sweet potatoes on a plate, cut-side down, and microwave on high until tender (5-7 minutes).

2. Heat the oil and garlic in a large skillet over medium heat until the garlic just starts to sizzle. Stir in the cumin, cinnamon and cayenne, and cook for 30 seconds.

3. Add he beans and 1/3 cup water and cook, tossing occasionally, until heated through, about 2 minutes. Add the spinach and cook, tossing until just beginning to wilt, about 1 minute; remove from heat.

4. Place the tortillas on the prepared baking sheet. Scoop the sweet potato from the skins and spread on one half of each tortilla. Top with the bean mixture and cheese, then fold over the tortillas to cover the filling (they will look over-stuffed). Broil until the top is golden brown and the cheese has melted, about 2 minutes. Serve with lime wedges and salsa if desired.

 

TOTAL CALORIES for both recipes: 472

Done