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Marvelous 4-Ingredient Black Bean and Sweet Potato Quesadillas

Black Bean and Sweet Potato Quesadillas
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Make these Black Bean and Sweet Potato Quesadillas for a cozy, filling meal. They are packed with flavor and perfect for a satisfying vegetarian dinner.

Ingredients

Scale
  • 1 large sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup chopped red onion
  • 8 whole wheat tortillas
  • 1 cup shredded Monterey Jack or cheddar cheese
  • Optional: Salsa, sour cream, or avocado for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potato with olive oil, chili powder, cumin, and salt on a baking sheet.
  3. Roast the sweet potatoes for 15 to 20 minutes, until tender.
  4. In a bowl, gently mix the roasted sweet potato, black beans, and red onion.
  5. Warm a large skillet over medium heat. Place one tortilla in the skillet.
  6. Sprinkle cheese over half of the tortilla. Top with a spoonful of the sweet potato and black bean mixture. Fold the other half of the tortilla over the filling.
  7. Cook for 2 to 3 minutes per side, until the tortilla is golden brown and the cheese is melted.
  8. Remove from the skillet and keep warm while you repeat with the remaining ingredients.
  9. Slice each quesadilla into wedges and serve immediately with your favorite toppings.

Notes

  • You can roast the sweet potatoes ahead of time to speed up the assembly process.
  • For an extra kick, add a pinch of cayenne pepper to the sweet potato seasoning.
  • Use your favorite cheese blend for the best melt.

Nutrition

Find it online: https://sundayflavor.com/black-bean-sweet-potato-quesadillas/