Description
This recipe for Roasted Sweet Potato and Black Bean Quesadillas combines tender, caramelized sweet potatoes with hearty black beans and melted cheese inside crispy flour tortillas. Perfect as a flavorful vegetarian main course, these quesadillas are packed with warming spices and served with optional toppings like sour cream, salsa, and guacamole.
Ingredients
Scale
Sweet Potato Mixture
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup diced red onion
Assembly
- 1 cup shredded Monterey Jack or cheddar cheese
- 4 large flour tortillas
- 2 tablespoons butter or oil for cooking
Optional Toppings
- Sour cream
- Salsa
- Guacamole
- Chopped cilantro
Instructions
- Preheat and roast sweet potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the peeled and diced sweet potatoes with olive oil, ground cumin, chili powder, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, stirring once halfway through. Roast until the sweet potatoes are tender and slightly caramelized.
- Mix filling ingredients: In a large bowl, combine the roasted sweet potatoes with the drained black beans and diced red onion. Stir gently to mix all ingredients evenly.
- Prepare tortillas for cooking: Heat a large skillet over medium heat. Lightly butter or oil one side of each flour tortilla to ensure crispiness and prevent sticking during cooking.
- Assemble quesadillas: Place one tortilla in the skillet, buttered side down. Spread about one-quarter of the sweet potato and black bean mixture over half of the tortilla. Sprinkle with shredded cheese, then fold the tortilla over to cover the filling.
- Cook quesadillas: Cook the quesadilla for 2–3 minutes on each side, or until the tortilla turns golden brown and crispy and the cheese melts inside. Use a spatula to carefully flip the quesadilla halfway through cooking.
- Repeat and serve: Repeat the assembly and cooking process with the remaining tortillas and filling. Once cooked, slice each quesadilla into wedges and serve warm. Offer optional toppings like sour cream, salsa, guacamole, and chopped cilantro alongside for added flavor.
Notes
- For extra brightness, squeeze fresh lime juice over the sweet potato mixture before assembling the quesadillas.
- Feel free to add chopped spinach, corn, or jalapeños to the filling for additional texture and spice.
- Use gluten-free tortillas if you prefer a gluten-free version.
- You can substitute cheddar or Monterey Jack cheese with vegan cheese to make it vegan friendly.
