Cheese & Poblano Quesadilla with Black Beans and Sweet Potato Stew

There's nothing like roasting poblano chiles to fill your house with an exotic and appetizing fragrance. After looking through my new Dona Tomas cookbook, I was definitely in the mood for Mexican food.

For the quesadilla, I used corn tortillas filled with cheddar cheese and roasted poblano chile. One thing I note from the Dona Tomas recipes is that they call for Mexican cheeses that I don't recall seeing anywhere, like queso Oaxaca and queso Cotija. There's also many other ingredients I've never heard of like Achiote Paste, Huitlacoche, Nixtamal, Piloncillo. This is going to be an awesome learning experience and I'll need to find a good local Latin American Grocery store (let me know if you have any recommendations).

The Black Bean and Sweet Potato Stew was a simpler version of this recipe. This time I used just sweet potatoes, black beans, and salsa and served it with a more elaborate avocado salsa. I really love the combination of sweet potatoes and black beans! Not only do they taste great, their colors really compliment each other.