These delicious quesadillas combine spiced sweet potatoes and black beans, offering a delightful vegetarian option that's perfect for any meal or snack.
Ingredients
2 medium Sweet potatoes
2 tablespoons Olive oil
1 teaspoon Chili powder
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Garlic powder
1 teaspoon Onion powder
to taste none Salt
to taste none Black pepper
1 cup Cheddar cheese
1 cup Monterey Jack cheese
1 cup Black beans
4 tablespoons Salsa
4 large Tortillas
for serving none Sour cream
for garnish none Fresh cilantro
Method
Start by preheating your oven to 400°F (200°C).
In a large bowl, mix diced sweet potatoes with olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a good amount of salt and freshly cracked black pepper. Ensure the sweet potatoes are well coated.
Spread the seasoned sweet potatoes in a single layer on a baking sheet and place them in the preheated oven.
Bake for 12 minutes, then stir and flip the sweet potatoes. Return them to the oven and bake for an additional 10 to 12 minutes until they are tender and flavorful. Adjust seasoning with salt if needed.
On a clean surface, take a tortilla and sprinkle half a cup of Cheddar cheese on one half. Add a few spoonfuls of the roasted sweet potatoes and a generous portion of black beans. Drizzle with 2 tablespoons of salsa and add another half cup of Monterey Jack cheese. Fold the tortilla over the filling and press gently to secure.
Heat a large skillet over medium heat without any oil.
Carefully place the folded quesadilla in the skillet and cook until the bottom is golden brown, about 2 minutes. Flip the quesadilla and cook the other side for an additional 2 minutes until it is also golden. Repeat this process with the remaining tortillas and fillings.
Once cooked, slice each quesadilla in half and serve with dollops of sour cream, fresh cilantro, and extra salsa on the side if you like.
