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Roasted Sweet Potato and Black Bean Quesadillas Recipe

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4.2 from 28 reviews

These Roasted Sweet Potato and Black Bean Quesadillas are a delicious and hearty vegetarian meal combining caramelized spiced sweet potatoes, creamy black beans, and melted cheddar cheese sandwiched in crispy toasted flour tortillas. Perfectly seasoned with smoked paprika, cumin, coriander, and a hint of cayenne, this recipe offers a satisfying blend of smoky, spicy, and fresh flavors. Serve with guacamole, salsa, jalapeño, fresh coriander, lime wedges, and sour cream for a complete, flavorful meal.

Ingredients

Sweet Potato Mixture

  • 2 Large Sweet Potatoes, peeled and sliced into chunks
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Cayenne Pepper (or to preference)
  • Salt & Black Pepper, to taste
  • Olive Oil, as needed

Quesadilla Assembly

  • 4 White Flour Tortilla Wraps
  • 1/2 can Black Beans, drained & rinsed
  • 2 large handfuls Cheddar, grated
  • 1/2 Lime, juice only
  • Olive Oil, as needed for brushing

Optional Toppings and Sides

  • Guacamole
  • Salsa
  • Jalapeño
  • Fresh Coriander
  • Extra Limes
  • Sour Cream

Instructions

  1. Roast the Sweet Potatoes: Preheat the oven to 200°C (390°F). Place the peeled and chunked sweet potatoes in a suitable oven dish. Drizzle with olive oil and sprinkle the smoked paprika, cumin, ground coriander, cayenne pepper, salt, and black pepper. Toss well to coat completely. Roast in the oven for 25-30 minutes or until the potatoes are softened and caramelized, adjusting time based on potato size.
  2. Mash the Potatoes: Allow the roasted sweet potatoes to cool slightly. Using a potato masher, roughly mash them to retain some texture and crispy bits. Set aside the mash for assembling the quesadillas.
  3. Prepare the Quesadilla Base: Lightly brush one side of a tortilla wrap with olive oil. Place it oil-side down onto a cold griddle or frying pan. Spread half of the sweet potato mash evenly over the tortilla surface, then layer with half the black beans and one large handful of grated cheddar cheese. Squeeze half the lime juice over the filling.
  4. Assemble and Cook Quesadilla: Top the filling with a second tortilla. Press gently to contain the filling and brush the top tortilla lightly with olive oil. Turn the heat to medium and cook the quesadilla for 6-8 minutes per side, or until the tortilla is golden brown and crispy. A hollow sound when tapped indicates it’s cooked through.
  5. Serve: Remove from heat, slice, and serve immediately with optional toppings such as guacamole, salsa, jalapeño slices, fresh coriander, extra lime wedges, and sour cream to enhance the flavors and add freshness.

Notes

  • Adjust cayenne pepper according to your preferred spice level.
  • Use a non-stick pan or well-oiled griddle to prevent sticking when cooking quesadillas.
  • Keep an eye on the sweet potatoes in the oven to avoid burning; they should be soft inside with a caramelized exterior.
  • Leftover quesadillas can be reheated in a pan or oven for best texture, avoiding microwaving to retain crispiness.
  • Feel free to swap cheddar with a melty cheese of your choice like Monterey Jack or mozzarella for different flavors.

Find it online: https://recipethrive.com/roasted-sweet-potato-and-black-bean-quesadillas-recipe/