Craving a quick, flavorful, and satisfying meal? These sweet potato and black bean quesadillas are your answer! They’re packed with deliciousness, surprisingly easy to make, and perfect for a weeknight dinner or a hearty lunch.
Key Ingredients & Substitutions:
- Sweet Potatoes: Use orange-fleshed sweet potatoes. You can substitute with butternut squash for a similar texture.
- Black Beans: Canned black beans work perfectly. Ensure they are rinsed and drained.
- Tortillas: Large flour tortillas are best for quesadillas. Corn tortillas can work but might be more prone to tearing.
- Cheese: Shredded Monterey Jack or cheddar cheese melts beautifully. A dairy-free shredded cheese works too.
- Spices: Cumin and chili powder add a fantastic flavor profile. Adjust to your taste!
Ingredients:
- 1 large sweet potato, peeled and diced (about 2 cups)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup chopped red onion (optional)
- 4-6 large flour tortillas (8-10 inches)
- 1 ½ cups shredded Monterey Jack or cheddar cheese
- Cooking spray or a little extra olive oil for cooking
Optional Toppings:
* Salsa
* Sour cream or Greek yogurt
* Avocado or guacamole
* Fresh cilantro
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Servings: 2-3 quesadillas (4-6 wedges)
- Tools Needed: Large skillet or non-stick pan, baking sheet (optional, for roasting sweet potatoes)
Step-by-Step Instructions:
1. Cook the Sweet Potatoes
You’ll want your sweet potatoes tender. You can roast them in the oven at 400°F (200°C) for 15-20 minutes with a drizzle of olive oil, or microwave them until soft. For quick stovetop cooking, heat 1 tablespoon olive oil in a skillet over medium heat, add the diced sweet potato, cover, and cook until tender, stirring occasionally, about 10-15 minutes.
2. Season the Filling
Once the sweet potatoes are tender, add them to a medium bowl. Mash them slightly with a fork, leaving some chunks for texture. Stir in the rinsed black beans, chili powder, cumin, salt, and optional red onion. Mix everything together well.
3. Assemble Your Quesadillas
Lay one tortilla flat. Spread half of the sweet potato and black bean mixture evenly over one half of the tortilla. Sprinkle about 1/4 to 1/3 cup of cheese over the filling. Fold the other half of the tortilla over the filling to create a half-moon shape. Repeat with the remaining tortillas and filling.
4. Cook the Quesadillas
Heat a large non-stick skillet or griddle over medium heat. Lightly coat the pan with cooking spray or a touch of olive oil. Carefully place one or two quesadillas in the hot pan (don’t overcrowd!). Cook for 3-5 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and bubbly.
5. Serve and Enjoy!
Once cooked, remove the quesadilla from the pan and let it cool for a minute or two. Slice it into wedges and serve immediately with your favorite toppings like salsa, sour cream, or fresh avocado.
Storage Instructions:
Leftover sweet potato and black bean quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a dry skillet over medium heat until crispy again, or microwave briefly until heated through (though they won’t be as crispy).
Frequently Asked Questions (FAQ):
Can I make these vegan?
Yes! Simply use your favorite dairy-free shredded cheese.
What kind of sweet potato should I use?
Any orange-fleshed sweet potato will work perfectly for this recipe.
Can I add other vegetables?
Absolutely! Diced bell peppers, corn, or spinach would be great additions.
How do I prevent my quesadilla from getting soggy?
Ensure your sweet potatoes are not overly wet. You can also press excess moisture from the black beans after rinsing.
Can I bake these instead of pan-frying?
You can, but the tortillas won’t get as crispy. Bake at 375°F (190°C) for 10-15 minutes, flipping halfway.
Are these quesadillas spicy?
The spice level is mild with the recommended chili powder. Add a pinch of cayenne pepper if you prefer more heat.