Description
These Roasted Sweet Potato and Black Bean Quesadillas are a flavorful and satisfying vegetarian dish that combines the sweetness of roasted sweet potatoes with the earthy richness of black beans, all wrapped up in a crispy tortilla with melted cheese.
Ingredients
Scale
Sweet Potato Filling:
- 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
Quesadilla Assembly:
- 1 can (15 oz) black beans (drained and rinsed)
- 1/2 cup diced red onion
- 1 cup shredded Monterey Jack or cheddar cheese
- 4 large flour tortillas
- 2 tablespoons butter or oil for cooking
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the sweet potatoes: Toss the diced sweet potatoes with olive oil, cumin, chili powder, paprika, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
- Prepare the filling: In a bowl, mix the roasted sweet potatoes with black beans and red onion.
- Assemble the quesadillas: Butter or oil one side of each tortilla. Place a tortilla in a skillet, add the sweet potato mixture and cheese, fold in half, and cook until golden and crispy.
- Serve: Slice into wedges and serve warm with toppings.
Notes
- Enhance flavors with a squeeze of lime juice before cooking.
- Customize with additions like spinach, corn, or jalapeños.
Nutrition
- Serving Size: 1 wedge
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
