Indulge in a delicious twist on the classic quesadilla with our Sweet Potato and Black Bean Quesadilla recipe. Easy to make and full of flavor!
Sweet Potato and Black Bean Quesadilla
Ingredients
3 medium-sized sweet potatoes
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 Tablespoon olive oil
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 can black beans, drained and rinsed
6 medium-sized tortillas
1 ½ cups shredded pepper Jack cheese
Salt and pepper to taste
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Method
Bake or microwave the sweet potatoes and let them cool. Remove the peel and mash in a separate bowl with the chili powder, cumin, paprika, salt, pepper, and cinnamon
Heat the olive oil in a large skillet and sauté the onions and peppers for about 5 minutes, until the onions soften. Season with salt and pepper
Add the garlic and sauté until fragrant
Add the peppers and onions to the sweet potato mixture, add the black beans, and stir well
Heat a large skillet over medium-high heat, spray the pan with cooking spray, and place a tortilla in the pan.
Sprinkle about 2 Tablespoons of the cheese on the whole tortilla, and add about ½ cup of the bean potato mixture on one half of the tortilla
Cook until the bottom of the tortilla is browned, and the cheese is melted. Fold the tortilla in half and slide it onto a cutting board
Cut the quesadilla into 4 slices and serve with your favorite sides and toppings
Makes about 6 quesadillas
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