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
