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Roasted Sweet Potato and Black Bean Quesadillas Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Roasting and Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

This Roasted Sweet Potato and Black Bean Quesadillas recipe features a delicious blend of roasted sweet potatoes seasoned with warming spices, combined with black beans and melted cheddar cheese sandwiched between crispy flour tortillas. Perfectly pan-cooked to golden perfection, these quesadillas make a hearty and flavorful vegetarian meal.

Ingredients

Base

  • 2 medium sweet potatoes, diced
  • 4 white flour tortillas
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Toppings (optional)

  • Guacamole
  • Salsa
  • Sliced jalapeños
  • Fresh coriander
  • Extra lime wedges
  • Sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the sweet potatoes.
  2. Roast Sweet Potatoes: Place the diced sweet potatoes in a baking dish. Drizzle with olive oil and sprinkle smoked paprika, cumin, ground coriander, cayenne pepper, salt, and pepper evenly over them. Roast in the oven for 25-30 minutes until the sweet potatoes are softened and caramelized with some crispy edges.
  3. Mash Sweet Potatoes: Remove the roasted sweet potatoes from the oven and mash them lightly, leaving some crispy bits intact to add texture to the filling.
  4. Prepare Quesadillas: Brush one side of each tortilla with olive oil. Heat a griddle or skillet over medium heat. Place one tortilla oil-side down, spread a layer of the sweet potato mash on top, then add black beans, shredded cheddar cheese, and drizzle with lime juice. Cover with a second tortilla, oil side up.
  5. Cook Quesadillas: Cook the quesadilla for 6-8 minutes on one side until golden and crispy, then carefully flip and cook the other side for an additional 6-8 minutes until the cheese is melted and both sides are crisp.
  6. Serve: Remove from heat, cut into wedges, and serve immediately with optional toppings like guacamole, salsa, sliced jalapeños, fresh coriander, lime wedges, and sour cream for added flavor.

Notes

  • You can use whole wheat tortillas for a healthier variation.
  • Adjust the cayenne pepper quantity to control the spiciness of the filling.
  • For extra protein, consider adding cooked chicken or turkey if not vegetarian.
  • These quesadillas are best eaten fresh but can be reheated in a skillet to retain crispiness.
  • Feel free to swap cheddar with Monterey Jack or a Mexican cheese blend for a different flavor profile.

Find it online: https://slsrecipes.com/roasted-sweet-potato-and-black-bean-quesadillas-recipe/