Vegetarian Quesadillas with Black Beans and Sweet Potato
These Vegetarian Quesadillas with Black Beans and Sweet Potato are a delicious and hearty meal that can be enjoyed by everyone, whether vegetarian or not. The combination of sweet potatoes and black beans provides a satisfying texture and flavor, making this dish perfect for lunch or dinner.
Equipment
- 1 medium saucepan
- 1 skillet or frying pan
- 1 mixing bowl
- 1 grater (optional)
- 1 cooking spatula
- 1 aluminum foil (optional)
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels Fresh or frozen
- 1 cup shredded cheese Cheddar or Monterey Jack
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt and pepper
- 4 large flour tortillas
- 2 tablespoons olive oil
Instructions
- Boil or steam the cubed sweet potatoes in a medium saucepan until tender, about 10-12 minutes. Drain and let cool slightly. Mash the sweet potatoes with a fork and set aside.
- In a mixing bowl, combine the black beans, corn, cumin, paprika, salt, and pepper. Stir in the mashed sweet potatoes until well blended.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Place one tortilla in the skillet, and add a quarter of the sweet potato and black bean mixture on one half of the tortilla.
- Sprinkle ¼ cup of shredded cheese over the mixture and fold the tortilla in half. Cook for about 3-4 minutes on each side, until the tortilla is golden brown and the cheese has melted. Repeat for the remaining tortillas and filling.
- If desired, wrap the cooked quesadillas in aluminum foil to keep warm while making the rest.
- Cut the quesadillas into wedges and serve with optional toppings like salsa, guacamole, sour cream, or avocado slices.
Notes
Feel free to customize the filling by adding other vegetables such as bell peppers or spinach.
These quesadillas can also be made ahead of time and stored in the fridge for quick meals.
To make them spicier, add some chopped jalapeños or chili powder to the filling.