Sweet Potato and Black Bean Quesadillas with Avocado
Equipment
- Large skillet
- Microwave-safe bowl
- Knife
Ingredients
- 2 medium sweet potatoes, peeled and diced into ½-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 8 large flour tortillas
- 2 ripe avocados, sliced
Instructions
- Place the diced sweet potatoes in a microwave-safe bowl with 1 tablespoon of olive oil, cumin, chili powder, salt, and pepper. Microwave on high for 6 to 8 minutes, stirring once, until the pieces are tender.
- Mash the sweet potatoes lightly in the bowl, then stir in the black beans until evenly combined.
- Heat a large skillet over medium heat and add ½ tablespoon of olive oil. Place one tortilla in the skillet and sprinkle ¼ cup of cheese over half of it.
- Spread about ½ cup of the sweet potato and black bean mixture over the cheese, then add another ¼ cup of cheese on top. Fold the tortilla in half and cook for 2 to 3 minutes per side until golden and the cheese melts. Repeat with the remaining tortillas and filling, adding more oil as needed.
- Cut each quesadilla into wedges and top with sliced avocado before serving.
Notes
Microwave the sweet potatoes first to keep the total time under 30 minutes. Press down gently on the quesadillas while cooking to help the filling stay in place. Leftovers reheat well in a dry skillet to restore crispness without making the avocado soggy. Add a squeeze of lime over the avocado if you have one on hand.
Course: Main Course
Cuisine: Mexican
Equipment: Large skillet, Microwave-safe bowl, Knife
Cuisine: Mexican
Equipment: Large skillet, Microwave-safe bowl, Knife