Description
These Roasted Sweet Potato and Black Bean Quesadillas are a delicious and satisfying vegetarian meal. The combination of sweet roasted sweet potatoes, hearty black beans, and gooey cheese all wrapped in a crispy tortilla is sure to be a hit for dinner!
Ingredients
Scale
Sweet Potato Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Additional Ingredients:
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups shredded Monterey Jack or cheddar cheese
- 6 large flour tortillas
- Butter or oil for the skillet
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Roast Sweet Potatoes: Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender.
- Prepare Filling: In a bowl, mix the roasted sweet potatoes with black beans, corn, red onion, cilantro, and half of the shredded cheese.
- Assemble Quesadillas: Divide the filling onto one half of each tortilla. Sprinkle with remaining cheese and fold over.
- Cook Quesadillas: Heat a skillet, grease with butter or oil, and cook each quesadilla for 2-3 minutes per side until golden and cheese is melted.
- Serve: Slice into wedges and serve warm.
Notes
- Serve with salsa, sour cream, or avocado on the side.
- For extra flavor, add a squeeze of lime juice to the filling before assembling.
- Quesadillas can be made ahead and reheated in a skillet or air fryer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 30 mg
