Why You’ll Love This Recipe
- Flavorful: The sweetness of the roasted sweet potatoes paired with savory black beans and spices is irresistible.
- Easy to Make: Simple ingredients come together quickly to create a hearty and delicious meal.
- Vegetarian & Filling: No meat needed! The sweet potatoes and beans make this a satisfying vegetarian option.
- Customizable: You can add your favorite toppings or swap ingredients for a personal touch.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1 cup black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 4 large flour tortillas
- 1 lime, juiced
- Fresh cilantro, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, cayenne, salt, and pepper. Roast for 30-35 minutes, flipping halfway through, until the potatoes are tender and caramelized.
- Prepare the Quesadillas: In a frying pan, heat a little oil over medium heat. Place a tortilla in the pan and sprinkle with cheddar and Monterey Jack cheese. Add a portion of the roasted sweet potatoes and black beans, then top with a squeeze of lime juice.
- Cook the Quesadillas: Place another tortilla on top and press gently. Cook for 2-3 minutes per side, until the tortillas are golden and crispy and the cheese is melted.
- Serve: Remove from the pan, slice into wedges, and garnish with fresh cilantro. Serve with your favorite toppings such as guacamole or sour cream.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Variations
- Add Avocado: Add slices of avocado for extra creaminess.
- Spicy Kick: Include jalapenos or a drizzle of hot sauce to spice things up.
- Protein Option: Add grilled chicken or tofu for additional protein.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until crispy, or in the oven at 350°F (175°C) for 10 minutes.
FAQs
Can I use other vegetables instead of sweet potatoes?
Yes, you can use butternut squash or regular potatoes as alternatives.
Can I make these gluten-free?
Yes, use gluten-free tortillas to make these quesadillas gluten-free.
How do I prevent the tortillas from getting soggy?
Make sure to drain the black beans thoroughly and don’t overload the tortillas with too much filling.
Can I bake these quesadillas instead of frying?
Yes, bake them at 375°F (190°C) for about 10-12 minutes until crispy.
How long can I keep leftovers?
Leftovers can be stored in the fridge for up to 3 days.
Conclusion
Roasted Sweet Potato Quesadillas are a tasty, vegetarian twist on a classic dish. With sweet potatoes, black beans, cheese, and bold spices, these quesadillas are a perfect option for a satisfying meal or snack. Add your favorite toppings, and you’re ready to enjoy a delicious meal!
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Roasted Sweet Potato Quesadillas
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Roasted Sweet Potato and Black Bean Quesadillas are a delicious vegetarian meal packed with flavor! The natural sweetness of roasted sweet potatoes pairs perfectly with hearty black beans and melted cheese inside a crispy tortilla. Ideal for a quick weeknight dinner or a satisfying lunch, these quesadillas are easy to make, customizable, and absolutely delicious!
Ingredients
- 2 medium sweet potatoes, peeled and diced (1-inch chunks)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (adjust to taste)
- Salt & black pepper, to taste
- 1 can (15 oz) black beans, drained & rinsed
- Juice of 1 lime
- 2 cups shredded cheddar or Monterey Jack cheese
- 8 medium flour tortillas
- 2 tbsp vegetable oil (for frying)
Instructions
1️⃣ Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, smoked paprika, cumin, coriander, cayenne, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
2️⃣ Prepare the Filling
- Lightly mash the roasted sweet potatoes, keeping some texture.
- Stir in black beans and lime juice. Adjust seasoning if needed.
3️⃣ Assemble the Quesadillas
- Lay tortillas flat. On one half, spread the sweet potato-black bean mixture.
- Sprinkle with cheese and fold over to form a half-moon shape.
4️⃣ Cook the Quesadillas
- Heat a large skillet over medium heat. Add a small amount of oil.
- Cook each quesadilla for 2-3 minutes per side, until golden brown and crispy.
- Repeat with remaining quesadillas.
5️⃣ Serve & Enjoy
- Slice into wedges and serve warm with sour cream, salsa, guacamole, or fresh cilantro.
Notes
✅ Add Veggies: Sautéed bell peppers, onions, or spinach.
✅ Spicy Kick: Extra cayenne, jalapeños, or hot sauce.
✅ Cheese Swap: Pepper Jack, mozzarella, or Mexican blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Roasting
- Cuisine: Mexican-Inspired
