We made these tacos twice in the past two weeks. This recipe is adapted from the Sweet Potato Quesadillas recipe found in (Animal, Vegetable, Miracle). They are simple, delicious, use in-season, local foods, and are incredibly healthy . . . who can ask for anything more!!
SWEET POTATO QUESADILLAS (TACOS)
2 medium sweet potatoes
1 clove garlic
1 tbsp oregano, 1 tbsp basil, 1 tsp cumin, chile powder to taste (Adjust seasoning to what you have on hand.)
olive oil for sauté
Brie or other medium soft cheese
Swiss Chard, or other greens – clean and chop (Be generous with the amount as the greens will shrink significantly!)
**I’ve also been chopping the stems of the chard and sauteing them with the garlic and onion
Cut sweet potatoes into chunks, cook in steamer basket until soft, then mash. Chop and sauté garlic and onion in a large skillet. When just about done to your likeness, toss in the greens and steam. Add spices and sweet potato and mix well.
Warm tortillas in oven or broiler (check out Tortilleria y San Roman, 951 S. 9th Street, in the Italian Market for fresh tortillas . . . only available on the weekends!) Fill warm tortillas with sweet potato mixture and top with soft cheese.