Name: Sweet Potato-Black Bean Quesadillas
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1/2-inch cubed, peeled sweet potatoes - 5 cups; Extra-virgin olive oil - 2 tablespoons; Chili powder - 1 teaspoon; Ground cumin - 1 teaspoon; Dried oregano - 1 teaspoon; Garlic powder - 1 teaspoon; Onion Powder - 1 teaspoon; Sea salt and freshly cracked black pepper to taste - 1 teaspoon; Flour tortillas - 4 (12 inch); Shredded old Cheddar cheese - 2 cups; Black beans, rinsed and drained - 1 (19 ounce) can; Salsa - ½ cup; Shredded Monterey Jack cheese - 2 cups; Sour cream, for topping - ¼ cup; Chopped fresh cilantro for garnish - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato-Black Bean Quesadillas

1. 1/2-inch cubed, peeled sweet potatoes - 5 cups

2. Extra-virgin olive oil - 2 tablespoons

3. Chili powder - 1 teaspoon

4. Ground cumin - 1 teaspoon

5. Dried oregano - 1 teaspoon

6. Garlic powder - 1 teaspoon

7. Onion Powder - 1 teaspoon

8. Sea salt and freshly cracked black pepper to taste - 1 teaspoon

9. Flour tortillas - 4 (12 inch)

10. Shredded old Cheddar cheese - 2 cups

11. Black beans, rinsed and drained - 1 (19 ounce) can

12. Salsa - ½ cup

13. Shredded Monterey Jack cheese - 2 cups

14. Sour cream, for topping - ¼ cup

15. Chopped fresh cilantro for garnish - ¼ cup

How to cook deliciously - Sweet Potato-Black Bean Quesadillas

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.

3. Stage

Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.

4. Stage

Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.

5. Stage

Heat a large skillet over medium heat.

6. Stage

Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.

7. Stage

Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.