Description
These Roasted Sweet Potato and Black Bean Quesadillas are a deliciously flavorful and hearty vegetarian meal. Tender roasted sweet potatoes mixed with smoky spices, creamy black beans, and melted cheddar cheese make for a satisfying filling inside crispy, golden grilled tortillas. Perfectly spiced and easy to make, they are ideal for a nutritious lunch or dinner served with guacamole, salsa, sour cream, and fresh lime.
Ingredients
Scale
Roasted Sweet Potato Filling
- 2 Large Sweet Potatoes, peeled and sliced into chunks
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/4 tsp Cayenne Pepper (or to preference)
- Salt & Black Pepper, to taste
- Olive Oil, as needed
- 1/2 can Black Beans, drained & rinsed
- 1/2 Lime, juice only
Quesadillas
- 4 White Flour Tortilla Wraps
- 2 large handfuls Cheddar Cheese, grated
- Olive Oil, for brushing/grilling
Optional Toppings & Sides
- Guacamole
- Salsa
- Jalapeño
- Fresh Coriander
- Extra Lime Wedges
- Sour Cream
Instructions
- Roast the Sweet Potatoes: Place the peeled and chunked sweet potatoes in a suitably sized oven dish. Drizzle with olive oil and sprinkle with smoked paprika, cumin, ground coriander, cayenne pepper, salt, and black pepper. Toss to evenly coat all the pieces. Roast in a preheated oven at 200°C (390°F) for 25-30 minutes until the potatoes are softened and have a caramelized exterior.
- Mash the Sweet Potatoes: Allow the roasted potatoes to cool slightly. Using a potato masher, roughly mash them, keeping some crispy texture for contrast. Set aside your mashed sweet potatoes.
- Prepare the Quesadillas: Lightly brush one side of a tortilla with olive oil. Place it oil-side down on a cool griddle or skillet (with the gas turned off).
- Add the Filling: Spread half of the mashed sweet potato over the tortilla base. Top with half of the black beans, a large handful of grated cheddar cheese, and a squeeze of fresh lime juice. Place a second tortilla on top, press down gently to contain the filling, and brush the top tortilla lightly with olive oil.
- Cook the Quesadillas: Turn the hob to medium heat and fry the quesadilla for about 6-8 minutes on each side until golden brown and crisp. The quesadilla should sound slightly hollow and crunchy when tapped.
- Serve: Cut into wedges and serve immediately with optional toppings such as guacamole, salsa, jalapeño slices, fresh coriander, extra lime wedges, and sour cream. Enjoy your delicious homemade quesadillas!
Notes
- The cooking time for sweet potatoes may vary depending on the size and thickness of the chunks; test with a fork to ensure they are soft before mashing.
- Adjust the cayenne pepper to your preferential spice level, or omit for a milder flavor.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas.
- Try adding other fillings such as sautéed onions or bell peppers for extra flavor and texture.
- Use a non-stick pan or griddle to prevent the quesadillas from sticking while cooking.
- Leftover quesadillas can be reheated in a pan or oven to retain crispiness rather than microwaving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
