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- 2 medium sweet potatoes, peeled and cubed - 1 can black beans, rinsed and drained - 1 red bell pepper, diced - 1 small red onion, minced - 2 cloves garlic, chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground pepper to taste - 4 large flour tortillas - 1 cup shredded cheese (sharp cheddar or Monterey Jack) - Fresh cilantro leaves - Sliced avocado (optional) Sweet potato black bean quesadillas shine with color and flavor. You start with sweet potatoes. They are sweet, creamy, and healthy. When cooked, they become soft and delicious. Black beans add protein and heartiness. They also give a nice texture. Next, you add a red bell pepper. It brings a crunchy bite and bright color. A small red onion adds sweetness and depth. Garlic gives a rich aroma that fills your kitchen. Spices like cumin and smoked paprika add warmth. They make each bite exciting. A little salt and pepper enhance all these flavors. For the quesadilla, use large flour tortillas. They hold everything together nicely. Shredded cheese melts to create a gooey center. You can use sharp cheddar or Monterey Jack for a creamy taste. If you want, add fresh cilantro for a pop of color and flavor. Sliced avocado on the side gives a creamy touch. This dish balances nutrition and taste perfectly. {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - In a bowl, mix sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. - Spread the sweet potato cubes evenly on a baking sheet. - Roast them for 20-25 minutes, stirring halfway through for even cooking. - Heat a skillet over medium heat and add the minced red onion. - Sauté until the onion becomes soft and translucent, about 3-4 minutes. - Add the chopped garlic and diced red bell pepper. Cook for another 2-3 minutes until tender. - To the skillet, add the roasted sweet potatoes and black beans. Stir gently and cook for 2-3 minutes. - Take a tortilla and sprinkle about 1/4 cup of cheese on one half. - Spoon the sweet potato and black bean mixture onto the cheese, then fold the tortilla in half. - Place the quesadilla in a clean skillet over medium heat. - Cook for 3-4 minutes on each side until golden brown and the cheese melts. - Repeat with the remaining tortillas and filling. - Once cooked, slice the quesadillas into wedges. - Garnish with fresh cilantro and optional avocado slices for a creamy touch. - Stir sweet potatoes halfway through roasting. This helps them cook evenly. - Taste the filling mix and adjust the seasoning. Add more salt or spice if needed. - For a nice look, serve quesadilla wedges on a colorful platter. - Pair them with dips like salsa, guacamole, or sour cream for extra flavor. - Use a non-stick skillet for easy cooking and flipping. - A sturdy baking sheet is great for roasting sweet potatoes without sticking. Pro Tips Perfectly Roasted Sweet Potatoes: For optimal caramelization, ensure the sweet potato cubes are evenly spaced on the baking sheet. Overcrowding can lead to steaming rather than roasting. Cheese Choice Matters: Using a mix of cheeses can elevate the flavor. Try combining sharp cheddar for tanginess with creamy Monterey Jack for a smooth melt. Customize Your Heat: If you enjoy a kick, add a pinch of cayenne pepper or some diced jalapeños to the filling mix for a spicy twist. Serving Suggestions: Pair your quesadillas with a refreshing salsa or a zesty lime crema to complement the savory flavors and add a bright note. {{image_4}} You can switch out the black beans for pinto or kidney beans. Chickpeas also work well. Want more veggies? Toss in some spinach or zucchini for extra color and nutrition. For cheese, try pepper jack for a kick, or mozzarella for a milder taste. Mixing cheeses can create a fun new flavor, too! If you need gluten-free options, use corn tortillas. They still taste great and hold the filling well. For those who prefer dairy-free, look for vegan cheese that melts nicely. Many brands offer tasty alternatives that fit right into this recipe. Want some heat? Add sliced jalapeños or a few drops of hot sauce to the filling. This gives your quesadillas a spicy twist. Fresh herbs like cilantro or parsley can add a burst of flavor. Try adding them right before serving for a fresh taste that brightens each bite. To keep your quesadillas fresh, place them in an airtight container. This helps keep them from drying out. Let them cool to room temperature first. You can store leftovers in the fridge for up to three days. Recommended containers include: - Glass containers with lids - Plastic food storage containers - Reusable silicone bags When you're ready to enjoy leftovers, reheating is key. You can use three main methods: 1. Oven: Preheat to 350°F (175°C). Place quesadillas on a baking sheet for about 10 minutes. 2. Skillet: Heat a non-stick skillet over medium heat. Cook for about 3-4 minutes on each side. 3. Microwave: Place on a microwave-safe plate. Heat in 30-second bursts until warm. To keep quesadillas crispy, avoid the microwave if possible. Use the oven or skillet for the best texture. You can freeze uncooked quesadillas for later. To do this, assemble them but don’t cook. Stack them with parchment paper in between. Place in a freezer-safe bag. When you want to cook frozen quesadillas, thaw them in the fridge overnight. For cooking, heat a skillet over medium heat. Cook for 4-5 minutes on each side until golden and hot. Enjoy the convenience of having a tasty meal ready when you need it! You can enjoy a variety of sides with these quesadillas. Here are some tasty options: - Fresh green salad: A simple mix of greens adds crunch and freshness. - Guacamole: Creamy avocado dip complements the flavors well. - Salsa: A zesty tomato salsa adds a nice kick. - Corn on the cob: Sweet corn pairs nicely with the savory quesadillas. - Mexican rice: Fluffy rice with spices rounds out the meal. Yes, you can prep these quesadillas in advance to save time. Here are some tips: - Roast the sweet potatoes: You can roast them a day before and store them in the fridge. - Prepare the filling: Cook the filling and keep it in an airtight container until you are ready. - Assemble when ready: Just fill and cook the quesadillas as you need them. If you want more heat, consider these ideas: - Add jalapeños: Chop fresh or pickled jalapeños and mix them into the filling. - Use spicy cheese: Look for pepper jack cheese to add a kick. - Hot sauce: Drizzle hot sauce inside before folding the quesadilla. - Chili powder: Add a pinch of chili powder to the filling for an extra layer of heat. Sweet potato black bean quesadillas are tasty and easy to make. We explored the key ingredients, from sweet potatoes and black beans to spices and cheese. The step-by-step guide helps you cook them perfectly. Tips ensure great flavor and serving ideas make them look good, too. Feel free to get creative with variations or dietary needs. These quesadillas are great hot or as leftovers. Enjoy making and sharing this delicious, healthy dish!

Savory Sweet Potato and Black Bean Quesadillas

A delicious and healthy quesadilla filled with roasted sweet potatoes, black beans, and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 can (15 oz) black beans, thoroughly rinsed and drained
  • 1 vibrant red bell pepper, diced evenly
  • 1 small red onion, finely minced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • to taste salt and freshly ground pepper
  • 4 large flour tortillas
  • 1 cup shredded cheese (options: sharp cheddar or creamy Monterey Jack)
  • to taste fresh cilantro leaves
  • optional sliced avocado

Instructions
 

  • Preheat your oven to a cozy 400°F (200°C).
  • In a large mixing bowl, combine the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Toss until each cube is well-coated and spread evenly across a baking sheet.
  • Roast the sweet potatoes in your preheated oven for 20-25 minutes, until tender and caramelized, stirring halfway through.
  • Meanwhile, place a skillet over medium heat and add the minced red onion. Sauté for about 3-4 minutes until softened and translucent.
  • Add the minced garlic and diced red bell pepper to the skillet, continuing to sauté for an additional 2-3 minutes until tender and fragrant.
  • Once the sweet potatoes are roasted, add them to the skillet along with the black beans. Stir gently and cook together for another 2-3 minutes, adjusting seasoning if necessary.
  • In a clean, dry skillet, lay down one tortilla. On one half, sprinkle about 1/4 cup of cheese, add a generous spoonful of the sweet potato and black bean filling, then fold the tortilla in half.
  • Cook the quesadilla on medium heat for approximately 3-4 minutes on each side until golden brown and the cheese is melted.
  • Repeat the process with the remaining tortillas and filling mixture.
  • Once cooked, slice the quesadillas into wedges and serve hot, adorned with fresh cilantro and optional sliced avocado.

Notes

For an eye-catching presentation, serve the quesadilla wedges on a platter, sprinkle with more fresh cilantro, and nestle a few avocado slices alongside.
Keyword black bean, quesadilla, sweet potato, vegetarian