Description
These Roasted Sweet Potato and Black Bean Quesadillas are a delicious, hearty vegetarian meal packed with smoky spices, creamy black beans, and melted cheddar cheese. Perfectly roasted sweet potatoes add a natural sweetness and satisfying texture. Served with optional toppings like guacamole, salsa, and sour cream, these quesadillas make a flavorful and nutritious dinner or snack for 4 people.
Ingredients
Scale
Base
- 2 medium sweet potatoes, diced
- 4 white flour tortillas
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 2 tablespoons lime juice
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Toppings (optional)
- Guacamole
- Salsa
- Sliced jalapeños
- Fresh coriander (cilantro)
- Extra lime wedges
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Place the diced sweet potatoes in a baking dish. Drizzle with 1 tablespoon of olive oil, then sprinkle the smoked paprika, cumin, ground coriander, cayenne pepper, salt, and pepper evenly over the potatoes. Toss to coat well. Roast for 25 to 30 minutes until the sweet potatoes are softened and caramelized.
- Mash Sweet Potatoes: Remove the roasted sweet potatoes from the oven and mash them lightly, leaving some crispy chunks for texture.
- Prepare Quesadillas: Brush one side of each tortilla with the remaining 1 tablespoon of olive oil. Heat a griddle or skillet over medium heat. Place one tortilla oil-side down on the pan, then spread a layer of the mashed sweet potatoes on top. Evenly distribute the black beans, shredded cheddar cheese, and drizzle with lime juice. Top with the second tortilla, oil side up.
- Cook Quesadillas: Cook each quesadilla over medium heat for about 6 to 8 minutes per side, or until both sides are golden brown and crispy and the cheese has melted.
- Serve: Remove from the skillet and cut the quesadillas into wedges. Serve immediately with optional toppings like guacamole, salsa, sliced jalapeños, fresh coriander, lime wedges, and sour cream for added flavor.
Notes
- Use firm sweet potatoes that hold their shape when roasting and mashing.
- Adjust cayenne pepper to your preferred spice level.
- For a gluten-free option, substitute flour tortillas with corn tortillas or gluten-free tortillas.
- Leftover quesadillas can be reheated in a skillet or oven for best texture retention.
- Feel free to add other fillings like sautéed onions or bell peppers for extra flavor and nutrition.
