Description
Spice-packed sweet potato black bean quesadillas bring Mexican comfort cuisine to your kitchen with minimal effort. Crispy tortillas cradle creamy potatoes and protein-rich beans, creating a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes (peeled and diced)
- 1 can (15 ounces/425 grams) black beans (drained and rinsed)
- 6–8 large flour tortillas
- 1 cup (240 milliliters/8 ounces) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Vegetable Ingredients:
- 1 cup (240 milliliters) corn kernels (fresh, canned, or frozen)
- 1 red bell pepper (diced)
- 1 small red onion (diced)
- 2 cloves garlic (minced)
Seasoning and Additional Ingredients:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper (to taste)
- Olive oil (for cooking)
Optional Toppings:
- Salsa
- Sour cream
- Avocado
- Cilantro
Instructions
- Prepare sweet potatoes by microwaving for 4-5 minutes at high power until tender, ensuring they’re soft and easily pierced with a fork.
- Heat olive oil in a skillet over medium temperature, sautéing red onions until translucent, about 2-3 minutes.
- Add garlic, bell peppers, cumin, and chili powder to the skillet, cooking until vegetables become fragrant and slightly softened.
- Incorporate cooked sweet potatoes, black beans, and corn into the vegetable mixture, stirring thoroughly to blend flavors and heating for 2-3 minutes.
- Season the filling with salt and pepper, adjusting taste to preference.
- Warm a large skillet or griddle over medium heat for quesadilla assembly.
- Place a tortilla in the skillet, spreading shredded cheese on one half of the surface.
- Spoon the sweet potato-black bean mixture over the cheese, covering half the tortilla.
- Fold the empty tortilla half over the filling, creating a half-moon shape and pressing gently with a spatula.
- Grill each quesadilla for 2-3 minutes per side, ensuring a golden-brown crispy exterior and fully melted cheese.
- Transfer cooked quesadillas to a cutting board, allowing them to rest for one minute.
- Slice into wedges and serve immediately with optional garnishes like salsa, sour cream, avocado, or fresh cilantro.
Notes
- Boost sweet potato’s flavor by roasting instead of microwaving, which caramelizes natural sugars and adds deeper taste complexity.
- Swap flour tortillas with gluten-free alternatives like corn tortillas for celiac or gluten-sensitive diners.
- Enhance protein content by adding quinoa or extra black beans to create a more filling vegetarian meal.
- Control spice levels by adjusting chili powder and cumin quantities, allowing customization for different heat tolerances.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 30 mg