Vegetarian Quesadillas with Black Beans and Sweet Potato
These vegetarian quesadillas are a delicious and nutritious option, filled with sweet potatoes and black beans. They're easy to make and perfect for a quick lunch or dinner.
Equipment
- 1 large skillet
- 1 pot for steaming sweet potatoes
- 1 mixing bowl
- 1 spoon for mixing
- 1 spatula
- 1 grater optional
- 1 measuring cups and spoons
Ingredients
- 500 g sweet potatoes, peeled and diced
- 15 oz black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- optional fresh cilantro for garnish
- optional salsa or guacamole for serving
Instructions
- Start by cooking the sweet potatoes. Steam or boil them in a pot of water until fork-tender, about 10-12 minutes. Drain and let them cool slightly.
- In a mixing bowl, mash the sweet potatoes lightly with a fork. Add the black beans, cumin, chili powder, salt, and pepper. Mix until well combined.
- Heat the olive oil in a large skillet over medium heat. Place one tortilla in the skillet and spread about one-quarter of the sweet potato and black bean mixture on one half of the tortilla. Sprinkle with cheese.
- Fold the tortilla over to cover the filling and cook for 3-4 minutes on each side until golden and crispy and the cheese melts. Repeat with the remaining tortillas and filling.
- Cut the quesadillas into wedges and serve warm, garnished with fresh cilantro if desired. Enjoy with salsa or guacamole on the side.
Notes
You can add other vegetables such as bell peppers, onions, or corn to the filling for extra flavor and nutrition.
For a spicier option, add some chopped jalapeños to the filling or a dusting of cayenne pepper.