Sweet Potato and Black Bean Quesadillas is a delicious and nutritious vegetarian recipe that combines the sweetness of roasted sweet potatoes with the protein and fiber of black beans. These quesadillas are also flavored with onions, garlic, and a blend of Mexican spices, and are topped with melted cheese for a gooey and satisfying texture. The recipe is easy to make and can be customized to suit different tastes or dietary needs.
Sweet Potato and Black Bean Quesadillas are a great choice for a meal or snack for several reasons.
Firstly, they are very nutritious and filling, as they provide a good balance of complex carbohydrates, protein, fiber, and healthy fats. This makes them a great option for people who are looking to eat more plant-based meals or want to incorporate more vegetables into their diet.
Secondly, they are very versatile and can be customized to suit different tastes or preferences. You can add or subtract ingredients, adjust the level of spice, or serve them with different types of sauces or toppings.
Lastly, they are easy to make and can be prepped ahead of time for a quick and convenient meal or snack. You can prepare the filling in advance and store it in the fridge or freezer, then simply assemble and cook the quesadillas when you’re ready to eat. They are also great for meal prep, as you can make a batch and portion them out for easy grab-and-go meals throughout the week.
How to Make Sweet Potato and Black Bean Quesadillas ?
Even the most devoted meat-eaters will savor these healthy, quick, and vegetarian Mexican quesadillas made with sweet potatoes and black beans (similar to these Butternut Squash Spinach Enchiladas).
The Ingredients :
Green Peppers + Onions.
Sharp Cheddar Cheese.
Cumin + Paprika.
The Directions :
Begin by cutting the sweet potatoes into small cubes and boiling until they are soft enough to mash. Once cooked, mash the potatoes and season with chili powder, cinnamon, cumin, smoked paprika, and salt. Set the mixture aside.
In a separate skillet, sauté the onions, peppers, and garlic until they are tender and fragrant. Add the sautéed vegetables to the seasoned sweet potatoes and stir in the black beans to create a flavorful filling.
To assemble the quesadillas, spoon a generous amount of filling onto half of a tortilla and sprinkle with shredded cheese. Fold the tortilla over and repeat the process with the remaining tortillas.
Cook the assembled quesadillas in a skillet until they are golden brown on both sides and have a crispy texture. Once cooked, serve the quesadillas with your favorite toppings and enjoy!
What is your favorite way to enjoy sweet potatoes and black beans together?
Sweet potatoes and black beans can be enjoyed in many different ways. Some people might like to make a black bean and sweet potato soup, while others might prefer to roast them together and serve as a side dish.
Have you ever made a vegetarian quesadilla before? What did you use for filling?
Vegetarian quesadillas can be made using a variety of fillings. Some popular options include sautéed mushrooms, onions, and peppers, as well as roasted vegetables like zucchini, squash, and eggplant.
What are some other toppings or ingredients that you think would pair well with this quesadilla recipe?
There are many toppings and ingredients that can complement this quesadilla recipe. Some ideas include fresh cilantro, sliced avocado, salsa, or a squeeze of lime juice.
Do you prefer flour or corn tortillas for your quesadillas? Why?
Whether to use flour or corn tortillas depends on personal preference. Flour tortillas are typically softer and have a neutral flavor, while corn tortillas are more flavorful and have a slightly chewy texture.
Sweet Potato and Black Bean Quesadillas
- Total Time: 30 minutes
- Yield: 6 Servings 1x
These vegetarian sweet potato and black bean quesadillas are a healthy and quick dish that utilizes whole wheat tortillas, cheddar cheese, and cinnamon as its key ingredients.
- 3 small sweet potatoes (about 6 ounces) peeled (optional)
- 1 tablespoon chili powder
- 1 tablespoon cinnamon (adjust to taste)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon ground chipotle chili pepper
- 2 teaspoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 large green bell pepper, cored and diced
- 2 cloves minced garlic
- 1 can reduced sodium black beans (15 ounces), rinsed and drained
- 6 medium-sized 100% whole wheat flour tortillas
- 1 1/4 cups freshly grated sharp shredded cheddar cheese
- Optional toppings for serving: light sour cream or plain non-fat Greek yogurt, diced avocado, salsa, chopped fresh cilantro
- Cut the sweet potatoes into 1-inch chunks, then boil them in a large saucepan until they are fork-tender, approximately 8 minutes. Drain the potatoes, then return them to the pot and mash.
- Mix in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper. Set aside.
- In a large skillet, heat the olive oil and sauté the onions and peppers until they begin to soften (approximately 3 minutes). Add garlic and remaining 1/4 teaspoon salt and continue to sauté until the onions are translucent (approximately 5 minutes more).
- Combine the sautéed vegetables with the sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
- Heat a large skillet over medium heat and lightly coat with cooking spray. Place a tortilla in the skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of the tortilla over the top.
- Cook until the bottom of the tortilla is browned and slightly crispy (approximately 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.
Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days, while whole assembled and cooked quesadillas may be stored in the fridge for up to 3 days. To reheat the filling, microwave it until heated through, then assemble and cook as directed. If you want to warm up assembled quesadillas, place them in a skillet over medium-low heat until the filling is heated through and the tortilla is crisp. The leftover filling can be kept in the freezer for up to 2 months, and it should be defrosted overnight in the fridge before using to assemble quesadillas.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Serving Size: 6 oz
- Calories: 729
- Sugar: 5 g
- Sodium: 462.6 mg
- Fat: 12.9 g
- Carbohydrates: 127 g
- Protein: 25.5 g
- Cholesterol: 27.9 mg
Keywords: Sweet Potato and Black Bean Quesadillas