Black Bean Sweet Potato Quesadillas
Crisp, golden tortillas stuffed with mashed roasted sweet potato, black beans and melty Monterey Jack, seasoned with cumin, smoked paprika and lime. A hearty vegetarian dinner in about 40 minutes.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Roasting the sweet potato instead of boiling it concentrates its sweetness and keeps the filling from turning watery. Mash it only roughly so you get pockets of creamy potato and whole black beans in every bite. Cook over medium heat, not high, so the cheese melts before the tortilla darkens.
Method
-
Heat the oven to 425°F (220°C). Toss the sweet potato with 1 tablespoon of the olive oil, the cumin, smoked paprika and 1/2 teaspoon of the salt on a sheet pan.
-
Roast for , stirring once, until tender and lightly browned at the edges.
-
Transfer the sweet potato to a bowl and mash roughly with a fork. Stir in the black beans, lime juice, cilantro and the remaining 1/4 teaspoon salt, leaving some beans whole.
-
Spread a quarter of the filling over half of each of 4 tortillas, sprinkle with a quarter of the cheese, then fold over. Repeat to make 4 quesadillas, or layer a second tortilla on top for larger ones.
-
Heat a large nonstick skillet over medium heat and brush with a little of the remaining oil. Cook the quesadillas per side, pressing gently, until golden and the cheese is melted.
-
Cut into wedges and serve with sour cream and lime wedges.
Tap a number to check off a step. Tap a green time to start a timer.
