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About the Chef

I am relatively new to the world of cooking! I've just emerged from the ramen-fueled college years (and yes, I had a unique ramen combo I had all the time), and I really got into cooking when I met my vegetarian girlfriend. I'm not vegetarian, but I genuinely think veggies are delicious if you take the time to enjoy them. I've emerged the world's #1 consumer of sweet potatoes and artichokes.

Menu 𓌉◯𓇋

02/26 Sweet Potato Patties with Cole Slaw and Avocado Sauce
01/26 Sweet Potato and Black Bean Quesadillas

Sweet Potato and Black Bean Quesadillas

Recipe OTM January 2026 | vegetarian | feeds 2

Ingredients

  1. 1 sweet potato
  2. 1 can of black beans, drained
  3. 1/2 white onion, chopped
  4. flour tortillas
  5. shredded cheese
  6. taco seasoning
  7. olive oil
  8. avocado (optional)*

Notes

*This right here is your chance to get creative. I personally have made a point to try and incorporate as many different ethnic cuisines into this. Current add-ons are my leftover Cava, Zhoug sauce, and leftover Chinese take-out fried rice. I'm not kidding when I say each are really good. They are! Have fun.

Instructions

  • Prepping the sweet potato: Stab sweet potato a bunch with a fork, drizzle with olive oil, S&P, and throw in the microwave wrapped in a paper towel for 8.5–9mins.
  • Making the bean mix: Put black beans and chopped onion into a pan and heat until the beans are done. Add taco seasoning to preference. Once those are finished, put this mix in a separate container.
  • Cooking quesadillas: Each person will have one or two tortillas. Butter the tortillas on one side and top the other side with roughly 1/2 the sweet potato, bean mix, and shredded cheese. Cook butter-side-down until the cheese on top starts to melt or the tortilla bubbles. Flip briefly and then take off the heat.
  • Add-ons: Add extras/avocado.

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