Name: Sweet Potato and Black Bean Quesadillas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 large sweet potatoes, peeled and cubed; 1 can (15 oz) black beans, drained and rinsed; 2 cups shredded cheddar cheese; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper to taste; 6 large flour tortillas; Olive oil for cooking

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Introduction

These Sweet Potato and Black Bean Quesadillas make a delicious and satisfying appetizer or snack. Filled with roasted sweet potatoes, black beans, and melted cheddar cheese, they offer a perfect balance of flavors and textures.

The image shows a white plate with three folded quesadillas stacked on top of each other, each quesadilla having a toasted, golden-brown surface with dark grill marks. Inside the quesadillas is a colorful filling of black beans, small orange sweet potato cubes, melted cheese, and sprigs of fresh green herbs, all visible where the quesadillas are slightly open. The plate is placed on a white marbled surface scattered with small pieces of red chili flakes and herbs. Around the plate, there are a few yellow and orange autumn leaves adding a seasonal touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
2 cups shredded cheddar cheese
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
6 large flour tortillas
Olive oil for cooking

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Toss the sweet potato cubes with olive oil, ground cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet.
Step 3: Roast the sweet potatoes for 20-25 minutes until tender, stirring halfway through for even cooking.
Step 4: In a large bowl, combine the roasted sweet potatoes, black beans, and shredded cheddar cheese.
Step 5: Heat a large skillet over medium heat and lightly grease it with olive oil.
Step 6: Place one tortilla in the skillet and spoon some of the sweet potato mixture onto half of the tortilla. Fold the other half over to enclose the filling.
Step 7: Cook the quesadilla for 2-3 minutes on each side until the tortilla is golden brown and the cheese has melted.
Step 8: Repeat with remaining tortillas and filling. Cut each quesadilla into wedges and serve warm.

Tips & Variations

For extra flavor, add chopped fresh cilantro or a squeeze of lime juice to the filling.
Swap cheddar for Monterey Jack or pepper jack cheese for a different cheesy twist.
Serve with salsa, guacamole, or sour cream on the side for dipping.
To make it vegan, use dairy-free cheese alternatives and olive oil or avocado oil for cooking.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through and crispy again.

How to Serve

A stack of four folded quesadilla slices is arranged in a circular white plate with a thin brown rim. Each quesadilla has a toasted, golden-brown flatbread exterior with visible grill marks and a slightly crispy texture. Inside, layers include vibrant orange chunks of roasted butternut squash, black beans, melted cheese with a light yellow color, and small green parsley leaves scattered throughout. Around the plate, there are small bits of chopped herbs and red chili flakes, adding a festive touch. The plate is placed on a white marbled surface with scattered yellow autumn leaves enhancing the warm, inviting look of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are best for roasting as they hold their shape and texture well. Canned sweet potatoes tend to be softer and may result in a mushy filling.

Can I prepare these quesadillas ahead of time?

Yes, you can assemble the quesadillas in advance and refrigerate them for a few hours. Cook them just before serving to keep the tortillas crispy and the cheese melted.