Description
Delicious and comforting Black Bean Sweet Potato Quesadillas, perfect for chilly evenings and easy weeknight dinners.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 can black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 flour tortillas (or gluten-free tortillas)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tablespoon olive oil
- Optional toppings: salsa, avocado, and cilantro
Instructions
- Boil the sweet potato cubes in a pot of water until tender, about 10-15 minutes. Once they’re perfectly soft, drain and mash them to a creamy consistency.
- Mix the mashed sweet potato with the black beans, cumin, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat.
- Place a tortilla in the skillet and spread a portion of the sweet potato mixture on half of the tortilla.
- Sprinkle cheese generously over the mixture.
- Fold the tortilla in half and cook until golden brown and the cheese is melted, about 3-4 minutes per side.
- Repeat with the remaining tortillas until all are crispy and filled with deliciousness.
- Slice each quesadilla into wedges, serve with optional toppings, and enjoy!
Notes
For a delightful crunch, toss in some fresh spinach or kale. Add jalapeños for a spicy kick!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 360
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg