Description
Delicious quesadillas filled with roasted sweet potatoes, black beans, and gooey cheese, perfect for cozy gatherings.
Ingredients
Scale
- 2 medium sweet potatoes (peeled and diced)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 4 large tortillas (whole grain or flour)
- Olive oil (for roasting)
Instructions
- Preheat your oven to 400°F (200°C). Dice the sweet potatoes into small cubes and toss with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
- Roast the sweet potatoes for about 20-25 minutes until tender and browned. Combine with rinsed black beans in a bowl, mixing gently.
- Sprinkle in your shredded cheese and mix well. Assemble by laying a tortilla flat, spooning the mixture onto one half, and folding it over. Brush with olive oil.
- Cook the quesadilla on a skillet over medium heat for about 3-4 minutes on each side until golden. Serve immediately, cutting into wedges.
Notes
Feel free to customize with extras like bell peppers, spinach or kale, and garnishes like avocado or sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg