Roast Poblano pepper under broiler until skin is black, put in paper bag for 10 minutes to sweat. In the meantime roast sweet potato in 365 degree oven until soft (about 30 minutes). Using a paper towel pull blackened skin off of the pepper, core and strip seeds out and slice into strips. You can do these steps earlier in the day or night before for faster dinner prep later. Mash sweet potato in a bowl with salt, pepper, paprika and a little chili powder. Drain black beans and rinse. Heat all these items in the microwave if they are cold. Butter a tortilla on one side and set buttered side down on a plate, on ONE HALF of the UN-buttered side of the tortilla, spread the sweet potato, layer black beans, Poblano pepper strips, green chilies, fresh spinach and Jack cheese. Set buttered side down tortilla in medium heated large frying pan and fold over. Fry until tortilla turns golden brown and then flip over and brown other side, by that time the cheese has melted. Slice into wedges. Serve with your choice of low fat sour cream, salsa or sliced avocado.
The more time and energy I devote to my diet the more I am convinced that the real key to weight loss for anyone is portion control. Since I don’t believe in diet”ing” eating less must be where the calorie factor is figured in. I am also quite aware through personal experience that putting less on your plate is an exercise in panic and frustration. My body knows and remembers how much food it has been getting and it wants that same amount today that it had yesterday. When it didn’t get it, it made me feel like I was starving. This is the thing that makes losing weight so dang hard. Depending on how much we have been over eating the feeling of lack when we trim it down can really amount to torture. Fortunately I found a book with an idea that really helped me in that department. It’s called The Volumetrics Weight-Control Plan by Barbara Rolls PhD. Her point of view opened my eyes to new possibilities. I will say right up front here that I do not follow this book religiously, as this is not my only regime. I just took some of the great ideas she had and apply it where I can because they are brilliant. Basically it boils down to this. Eat more of the foods that are dense, (or low in calories but filling), like vegetables, fresh fruit and beans and less of foods that are higher in calories but lighter so they don’t fill you up like crackers, chips, french fries and cheese. I am looking to increase the volume in my meals while lowering the calories. For example: I love spaghetti, well, who doesn’t? Now, I can switch to a better made pasta with some grains added and that is a fine idea but it’s still pretty much a heaping plate of the higher calorie stuff. If I eat only half of my usual portion I will feel cheated and hungry. So what if I take out half the the noodles and then add back in enough tasty vegetables to bring the amount back up to snuff? Instant satisfaction! So, for a year now I make spaghetti sauce, adding to it chopped tomatoes, roasted eggplant, sauteed zucchini and mushrooms. Toss with the pasta and cover with Parmesan cheese. It’s delicious and I can eat till I am full with the added advantage of getting my daily dose of recommended vegetables as a bonus.