Sweet Potato Black Bean Quesadillas

Sweet Potato Black Bean Quesadillas

Prep Time: 20 Min
Cook Time: 35 Min

​Yields: 4 Quesadillas 

• Preheat oven to 400 F

• In a medium sized mixing bowl, toss together the sweet potato cubes along with the EVOO, chili, cumin, oregano, garlic, onion, and a generous amount of salt and cracked pepper. Spread cubes out in a single layer on a baking sheet. Bake for 12 minutes, stir, flip, and return to the oven for another 10 – 12 minutes until tender. Taste and season with additional salt if required.

 

• Begin heating a large frying pan set to medium heat. To assemble quesadillas, lay out your tortilla on a flat surface and put half a cup of cheddar on one half of the tortilla. Top with a few scoops of the roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 Tbsp. of salsa and top with ½ C of the Monterey jack cheese. Fold the tortilla over the filling and gently press it down.

          Grocery List

• 4 Large Tortillas
• 540ml can Black Beans, drained & rinsed
• 2 C Old Cheddar, shredded
• 2 C Monterey Jack, shredded
• 5 C Sweet Potatoes, peeled & cut into approximately ½” cubes
• 1 Tsp. Chili Powder
• 1 Tsp. Cumin
• 1 Tsp. Dried Oregano
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 2 Tbsp. EVOO
• 8 Tbsp. Prepared Salsa
• Sour Cream
• Fresh Cilantro – Garnish
• Sea Salt / Cracked Pepper

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• Place the quesadilla into the frying pan without any oil or anything. Let it get nice and golden brown (about 2 minutes) before carefully flipping it onto the opposite side and continuing to cook for another 2ish minutes. Continue until all 4 quesadillas are fried up.

 

• Slice them in half and serve each quesadilla with a couple dollops of sour cream, some fresh cilantro, and additional salsa if desired. ENJOY!

Seasoned and perfectly roasted sweet potatoes ready to be stuffed inside quesadillas.

Cheesy and delicious.