Yesterday was “one of those days”. I woke up totally late, wore different colored socks, skipped breakfast, brushing my hair… and coffee (the horror!), and somehow managed to get through the entire morning without giving one snarl, snarky remark, or sassy answer. Gooooooo me!

It’s not that I generally have a bad attitude in the A.M. hours; I just have a deep hunger for sleep, and an even deeper hunger for food first thing in the morning.

I cannot be alone in this. Sleep and food are the building blocks of a happy woman… got that guys?

I did finally get to eat yesterday, and when I did, hoo-boy did I make up for lost time!

These quesadillas – with spicy roasted sweet potatoes, black beans, and wonderfully melted manchego cheese – are perfect for the girl on the go, the guy who doesn’t want to spend an arm and a leg for a good meal, or anyone who likes tasty, cheap eats.

You in?

Sriracha Sweet Potato and Black Bean Quesadilla – Baker by Nature

Makes 2 quesadillas

For the sweet potatoes:

1 large sweet potato, washed, peeled, and chopped into small chunks

3 tablespoons olive oil

1/2 teaspoon cumin

1/2 teaspoon dried cilantro

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon sriracha

Preheat oven to 375 degrees (F). Line a deep baking dish with parchment paper and set aside. In a medium sized bowl toss the potatoes together with all the other ingredients and then transfer potatoes into prepared baking dish, making sure they’re in a single layer. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake uncovered another 15 minutes. Remove pan from oven and lightly mash potatoes with a fork.

For the black beans:

(1) 14 oz can black beans

1/2 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon cumin

1 teaspoon sriracha

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

Drain black beans and rinse well. In a large bowl mix all the ingredients together, then lightly mash the beans – not into a puree, but just slightly!

Putting it all together & other ingredients:

(4) 10″ tortillas

1 cup grated manchego cheese

butter for skillet (about 2 tablespoons)

sliced avocado (optional)

sriracha for drizzling (optional)

In a large skillet, melt about 1/2 tablespoon of butter over medium high heat. Cook all 4 tortillas until just lightly golden on both sides. Remove from heat.

Time to assemble your Quesadilla! Melt another 1/2 tablespoon or so of butter in your skillet. Place one tortilla on the pan, then 1/4 cup of cheese, half of the sweet potatoes, half of the black bean mix, and then another 1/4 cup cheese and then add second tortilla. Cook on both sides, adding additional butter as needed so the tortilla won’t dry out. Repeat for the other quesadilla. Top with sliced avocado, sour cream, or anything that tickles your fancy.