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Black Bean and Sweet Potato Quesadillas with Avocado
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Microwave
  • Mixing Bowl

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 ripe avocados, sliced

Instructions
 

  • Place the cubed sweet potatoes in a microwave-safe bowl with a splash of water. Cover and microwave for 5 to 7 minutes until tender. Drain any excess water and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened.
  • Stir in the black beans, cumin, chili powder, salt, and pepper. Add the cooked sweet potatoes and mash lightly with a fork to combine. Cook for another 2 minutes, then remove the filling from the skillet.
  • Wipe the skillet clean and return it to medium heat. Place one tortilla in the skillet and sprinkle with cheese. Spoon about a quarter of the filling over the cheese and top with more cheese. Add a second tortilla on top.
  • Cook for 2 to 3 minutes per side until the tortilla is golden and the cheese melts. Repeat with the remaining tortillas and filling.
  • Slice the quesadillas and top each serving with sliced avocado.

Notes

Microwave the sweet potatoes first to cut down on active cooking time. Use a light hand when mashing the filling so it stays chunky rather than turning to paste. Leftovers reheat best in a dry skillet to keep the tortillas crisp.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Microwave, Mixing Bowl