Description
These Roasted Sweet Potato and Black Bean Quesadillas are a flavorful and satisfying vegetarian main course combining tender roasted sweet potatoes with smoky spices, hearty black beans, and melted cheese, all wrapped in crispy, golden tortillas. Perfect for a quick weeknight dinner or a casual get-together, they are easy to prepare and can be customized with your favorite toppings.
Ingredients
Scale
Roasted 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
Quesadillas
- 4 large flour tortillas
- 1 cup shredded Monterey Jack or cheddar cheese
- 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 large bowl, toss the diced sweet potatoes with olive oil, ground cumin, chili powder, smoked paprika, salt, and pepper until evenly coated. Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the oven for 25 to 30 minutes, stirring once halfway through, until the sweet potatoes are tender and lightly caramelized.
- Prepare the Filling: Remove the roasted sweet potatoes from the oven and transfer them to a large bowl. Add the black beans and diced red onion. Gently mix everything together so the flavors meld and the mixture is well combined.
- Heat the Skillet and Prepare Tortillas: Heat a large skillet over medium heat. Lightly butter or oil one side of each flour tortilla to help achieve a crispy, golden texture when cooked.
- Assemble and Cook Quesadillas: Place one tortilla in the heated skillet, buttered side down. Spread about one-quarter of the sweet potato and black bean mixture onto half of the tortilla. Sprinkle a generous amount of shredded cheese over the filling. Fold the tortilla over to enclose the filling, forming a half-moon shape. Cook for 2 to 3 minutes per side, or until each side is golden brown and the cheese has melted, carefully flipping the quesadilla halfway through.
- Repeat and Serve: Repeat the assembly and cooking process with the remaining tortillas and filling. Once all quesadillas are cooked, slice each into wedges and serve them warm, accompanied by your favorite toppings such as sour cream, salsa, guacamole, or chopped cilantro for added flavor and freshness.
Notes
- For an extra burst of flavor, squeeze fresh lime juice over the filling before assembling the quesadillas.
- Feel free to incorporate chopped spinach, corn, or jalapeños into the filling for more texture and a spicy kick.
- Use a non-stick skillet for easier flipping and to prevent sticking.
- If you prefer a gluten-free option, substitute the flour tortillas with corn tortillas or gluten-free tortillas.
