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Black Bean and Sweet Potato Quesadillas
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Microwave
  • Large skillet
  • Mixing bowl

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cups shredded Monterey Jack cheese
  • 8 medium flour tortillas
  • 2 tablespoons butter

Instructions
 

  • Place the cubed sweet potatoes in a microwave-safe bowl with a splash of water. Cover and cook for 6 to 8 minutes until soft, then mash lightly with a fork.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
  • Stir in the black beans, cumin, chili powder, and salt. Add the mashed sweet potatoes and mix until the filling is well combined and warmed through, about 2 minutes. Remove from heat.
  • Lay out four tortillas and sprinkle half the cheese over them. Divide the filling evenly on top, then add the remaining cheese and cover with the other four tortillas.
  • Wipe the skillet clean if needed and melt half the butter over medium heat. Cook each quesadilla for 2 to 3 minutes per side until golden and the cheese melts. Repeat with the remaining butter and quesadillas.
  • Cut into wedges and serve right away.

Notes

Mash the sweet potatoes just enough to hold the filling together without turning it to paste. The cooked filling stores well in the fridge for two days, so you can assemble and cook the quesadillas fresh when ready to eat. Reheat leftovers in a dry skillet to bring back the crisp texture.
Course: Main Course
Cuisine: Mexican
Equipment: Microwave, Large skillet, Mixing bowl