The only thing better than drinking alcohol is cooking with alcohol. And my favorite liquor-friendly food blogger, Lisa of Show Me Vegan, has a knack for what alcohol goes best with what flavors. When I saw her recipe for Chipotle Bourbon Sweet Potato Quesadillas, I knew they'd be great. So I made them tonight:
And my suspicions were correct. This was a creative and tasty spin on the traditional vegan sweet potato/black bean quesadilla.
The sweet potatoes, which are baked for 30 minutes prior to combining the rest of the filling, are spiked with Wild Turkey. Though I typically hate whiskey and bourbon when drunk alone (it smells like vomit), its taste was the perfect complement to the sweetness of the potatoes and the spiciness of cloves. The recipe called for dried apricots, but I left them out because I forgot to buy them (oops!).
The baked, mashed potatoes are then mixed with black beans, corn, and chipotle powder (though I used a whole chipotle pepper). And then the filling is stuffed into a tortilla folded over and fried lightly in a skillet. I used the Food for Life Wheat-Free Brown Rice Tortillas for the first time and I absolutely loved them. They had a chewier texture than a traditional flour tortilla, and I'm a huge fan of chewy.
Served with a simple salad of field greens and Amy's Woodstock Dressing, Lisa's quesadillas were a quick, satisfying weeknight meal. I suggest you head over to her blog now and check out the recipe.