Description
Delicious and nutritious quesadillas filled with sweet potatoes and black beans, perfect for a quick meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine the roasted sweet potatoes and black beans.
- Heat a skillet over medium heat and place one tortilla in the skillet.
- Sprinkle half of the tortilla with cheese, then add a portion of the sweet potato and black bean mixture, and top with more cheese.
- Fold the tortilla in half and cook until golden brown, about 3-4 minutes on each side.
- Repeat with the remaining tortillas and filling.
- Cut into wedges and serve warm.
Notes
- For a spicier kick, add jalapeños to the filling.
- These quesadillas can be made ahead and reheated for a quick meal.
- Serve with salsa or guacamole for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Sweet Potato, Black Bean, Quesadillas, Vegetarian, Easy Recipe