Description
These Roasted Sweet Potato and Black Bean Quesadillas are a flavorful and satisfying vegetarian meal, featuring roasted spiced sweet potatoes, hearty black beans, and melted cheddar cheese, all sandwiched between crispy flour tortillas. Perfect for a comforting lunch or dinner, they’re easy to prepare and customizable with your favorite toppings like guacamole, salsa, and sour cream.
Ingredients
Scale
Base Ingredients
- 2 medium sweet potatoes, peeled and diced
- 4 white flour tortillas
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional Toppings
- Guacamole
- Salsa
- Sliced jalapeños
- Fresh coriander (cilantro)
- Extra lime wedges
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to ensure it’s ready for roasting the sweet potatoes.
- Roast Sweet Potatoes: Place the diced sweet potatoes in a baking dish. Drizzle with olive oil and sprinkle with smoked paprika, cumin, ground coriander, cayenne pepper, salt, and pepper. Toss to evenly coat. Roast in the oven for 25-30 minutes or until the sweet potatoes are softened and caramelized around the edges.
- Mash Sweet Potatoes: Remove the roasted sweet potatoes from the oven and mash them lightly, leaving some crispy bits for added texture and flavor.
- Prepare Quesadillas: Brush one side of each tortilla with olive oil. Heat a griddle or large frying pan over medium heat. Place one tortilla oil-side down on the pan, spread a layer of the mashed sweet potatoes evenly over it, then add black beans, shredded cheddar cheese, and a drizzle of lime juice. Top with a second tortilla, oil-side up.
- Cook Quesadillas: Cook the quesadilla for 6-8 minutes on each side, carefully flipping once, until both sides are golden brown and the cheese has melted inside.
- Serve: Remove from the pan and cut into wedges. Serve hot with optional toppings such as guacamole, salsa, sliced jalapeños, fresh coriander, lime wedges, and sour cream for extra flavor.
Notes
- Use sweet potatoes that are medium-sized for even roasting and cooking.
- Adjust the cayenne pepper according to your spice preference.
- For a gluten-free option, swap flour tortillas with corn or gluten-free tortillas.
- Keep an eye on the quesadillas while cooking to prevent burning, and use a non-stick pan if possible.
- These quesadillas are best enjoyed fresh but can be reheated in a skillet to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Pan-frying
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (1 quesadilla)
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 25 mg
