adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sweet Potato-Black Bean Quesadillas
Sweet Potato-Black Bean Quesadillas
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Vegetarian quesadilla with sweet potatoes and black beans - a delicious twist on a classic!
Ingredients:
  • 5 cups 1/2-inch cubed, peeled sweet potatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • sea salt and freshly cracked black pepper to taste
  • 4 (12 inch) flour tortillas
  • 2 cups shredded old Cheddar cheese
  • 1 (19 ounce) can black beans, rinsed and drained
  • 0.5 cup salsa
  • 2 cups shredded Monterey Jack cheese
  • 0.25 cup sour cream, for topping
  • 0.25 cup chopped fresh cilantro for garnish
Instructions:
  • Preheat your oven to 400°F (200°C).
  • Toss sweet potato cubes with olive oil, chili powder, cumin, oregano, garlic powder, onion powder, salt, and cracked pepper. Arrange in a single layer on a baking sheet.
  • Bake in the preheated oven for 12 minutes, then stir and flip before returning to bake until tender, about 10-12 more minutes. Adjust seasoning with salt to taste if needed.
  • Place 1/2 cup of Cheddar on one half of a tortilla. Add roasted sweet potatoes, black beans, 2 tablespoons salsa, and 1/2 cup Monterey Jack cheese. Fold the tortilla over the filling and gently press it down.
  • Preheat a large skillet over medium heat.
  • Cook each quesadilla on a hot skillet until golden brown, about 2 minutes per side. Repeat with remaining ingredients to make a total of 4 quesadillas.
  • Halve the quesadillas and garnish with dollops of sour cream, fresh cilantro, and extra salsa as desired.

Similar Recipes