I stepped out the back door and almost on to a toad today! A nice, medium-sized, full-bellied toad, who let me touch his back before hopping off a few feet. Tiko came and touched him with his nose, whereby he hopped off again. He followed him for a minute, then lost him in the darkening night. My first toad in Ecuador!
- 1 large camote or sweet potato, peeled and chopped
- 1 small handful fresh cilantro
- 1/4 tsp. chili powder
- 1/2 tsp. salt
- 1/2 c. corn
- 1 1/2 c. black beans
- 8 tortillas of your choice
- 1 c. cheese, optional
- 1 Tab. coconut oil for frying
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt. Warm the corn in 1/8 c. warm water – 1 to 2 minutes.
- Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn, if desired; cover with a tortilla. Repeat with remaining tortillas and fillings. Oil your skillet with and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.
Word of the Day – tortillas – toast
sapo – toad
Tip of the Day – Serve these without the cheese and they are beautiful! Especially with aji or salsa, cashew sour creme or nacho cheese sauce, all found on this blog.
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