Description
These Sweet Potato and Black Bean Quesadillas are a hearty and flavorful appetizer or snack, featuring roasted sweet potatoes, black beans, and melted cheddar cheese folded inside crispy, golden tortillas. Perfect for a satisfying vegetarian meal or party finger food.
Ingredients
Scale
Main 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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Toss the peeled and cubed sweet potatoes with olive oil, ground cumin, chili powder, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet.
- Roast Sweet Potatoes: Roast the sweet potato cubes in the preheated oven for 20-25 minutes, or until they are tender and cooked through, giving them a flavorful caramelized texture.
- Mix Filling: In a large bowl, combine the roasted sweet potatoes, drained and rinsed black beans, and shredded cheddar cheese to create the quesadilla filling.
- Heat Skillet: Place a large skillet over medium heat and lightly grease it with olive oil to prevent sticking and help crisp the tortillas.
- Assemble Quesadillas: Place one flour tortilla in the hot skillet. Spoon an even amount of the sweet potato and black bean mixture onto half of the tortilla, then fold the other half over to enclose the filling.
- Cook Quesadillas: Cook the folded tortilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese inside has melted completely.
- Serve: Remove the quesadilla from the skillet and cut it into wedges. Serve warm as a delicious appetizer or main dish.
Notes
- For a crispier quesadilla, press down gently with a spatula while cooking each side.
- You can add chopped fresh cilantro or green onions to the filling for extra flavor.
- Use whole wheat or corn tortillas as a gluten-free alternative if preferred.
- Leftover filling can be refrigerated for up to 3 days and used in wraps or salads.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: sweet potato, black bean, quesadilla, vegetarian, appetizer, Mexican, cheddar cheese
