Description
A comforting quesadilla filled with creamy sweet potatoes and hearty black beans, perfect for chilly evenings.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 4 large tortillas
- Salt and pepper to taste
- Optional toppings: avocado, salsa, sour cream
Instructions
- Boil the sweet potatoes in water for about 10-15 minutes until tender. Drain and mash them in a bowl until smooth and creamy.
- Combine the mashed sweet potatoes, black beans, cumin, chili powder, salt, and pepper in a large bowl. Mix well to ensure all flavors are incorporated.
- Heat the olive oil in a skillet over medium heat.
- Place a tortilla in the skillet and add a generous portion of the sweet potato mixture on one half. Sprinkle the shredded cheese over the filling.
- Fold the tortilla over the filling and cook for 3-4 minutes on each side until golden and crispy. The aroma of melted cheese will be irresistible!
- Repeat with the remaining tortillas until all the filling is used.
- Serve warm with optional toppings like creamy avocado, zesty salsa, or a dollop of sour cream for that extra touch of comfort.
Notes
Make-ahead filling can be stored in the fridge for up to 3 days. Leftover quesadillas can be reheated in a skillet to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg