Description
A comforting Black Bean Sweet Potato Quesadilla that combines tender sweet potatoes and earthy black beans, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 medium sweet potato, peeled and diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or mozzarella)
- 4 large flour tortillas (or gluten-free tortillas)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: salsa, avocado, sour cream
Instructions
- Boil the diced sweet potato until tender, about 10 minutes. Drain and mash the sweet potato until creamy and smooth.
- Combine the mashed sweet potato, black beans, cumin, salt, and pepper in a bowl. Mix well.
- Heat olive oil in a skillet over medium heat.
- Place a tortilla in the skillet and sprinkle half with shredded cheese. Add a spoonful of the sweet potato and black bean mixture, then top with more cheese. Fold the tortilla over.
- Cook for 2-3 minutes on each side or until golden brown and cheese is melted.
- Repeat with remaining tortillas and filling, stacking them on a plate.
- Serve warm with optional toppings like salsa, avocado, or sour cream.
Notes
These quesadillas can be stored in the fridge for up to 4 days. Use a pizza cutter for easy slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg