Description
These Roasted Sweet Potato and Black Bean Quesadillas are a flavorful and satisfying vegetarian dish, combining sweet caramelized sweet potatoes with hearty black beans, melted cheddar cheese, and a hint of smoky spices. Perfect as a wholesome lunch or dinner, they’re served crispy on the outside with optional fresh toppings like guacamole, salsa, and sour cream.
Ingredients
Scale
Base Ingredients
- 2 medium sweet potatoes, 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, divided
- Salt and pepper to taste
Optional Toppings
- Guacamole
- Salsa
- Sliced jalapeños
- Fresh coriander leaves
- Extra lime wedges
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Place the diced sweet potatoes in a baking dish. Drizzle with 1 tablespoon of olive oil and sprinkle with smoked paprika, cumin, ground coriander, cayenne pepper, salt, and pepper. Toss to coat evenly, then roast in the oven for 25 to 30 minutes until the potatoes are softened and caramelized.
- Mash Sweet Potatoes: Remove the sweet potatoes from the oven and transfer them to a bowl. Mash them gently, ensuring to keep some pieces crispy for texture.
- Prepare Tortillas: Brush one side of each tortilla with the remaining 1 tablespoon of olive oil.
- Assemble Quesadillas: Heat a griddle or large pan over medium heat. Place one tortilla oil-side down on the pan, then spread a layer of the mashed sweet potatoes evenly over it. Top with black beans, shredded cheddar cheese, and a drizzle of lime juice. Place a second tortilla oil-side up on top to form the quesadilla.
- Cook Quesadillas: Cook the quesadilla for 6 to 8 minutes on each side, flipping carefully, until both sides are golden brown and crispy and the cheese has melted.
- Serve: Remove from the pan and cut each quesadilla into wedges. Serve warm with optional toppings such as guacamole, salsa, sliced jalapeños, fresh coriander, lime wedges, and sour cream.
Notes
- You can substitute white flour tortillas with whole wheat tortillas for a healthier twist.
- Adjust the cayenne pepper quantity according to your preferred spice level.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet to maintain crispiness.
- For a vegan version, replace cheddar cheese with vegan cheese and omit sour cream or substitute with a plant-based yogurt.
- If you prefer softer quesadillas, reduce cooking time slightly.
