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Amberly Vahn

Savory Sweet Potato and Black Bean Quesadillas

These Sweet Potato and Black Bean Quesadillas combine seasonal flavors into a delightful, vegetarian dish perfect for gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: Filling
  • 2 medium sweet potatoes, peeled and diced (about 1 pound)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup corn (frozen or fresh)
  • ½ tsp. ground cumin
  • ½ tsp. smoked paprika
  • Salt and pepper to taste
Group: Assembly
  • 8 flour tortillas extra-large
  • 1 cup shredded cheese (Mexican blend or sharp cheddar)
  • Olive oil (for cooking)

Equipment

  • Large pot
  • Large bowl
  • Skillet

Method
 

  1. In a large pot, bring water to a boil and add the diced sweet potatoes. Cook until they’re tender, about 10-15 minutes. Drain and mash slightly.
  2. In a large bowl, combine the cooked sweet potatoes, black beans, corn, cumin, smoked paprika, salt, and pepper. Taste to adjust spices.
  3. Spread a generous amount of the sweet potato mixture across half of each tortilla. Sprinkle cheese on top, then fold the tortilla over.
  4. In a large skillet over medium heat, add olive oil. Cook the quesadilla until golden brown and crispy, about 3-4 minutes per side.
  5. Once both sides are crispy and the cheese is melted, remove from skillet and let cool for a minute. Slice into triangles and serve.

Notes

These quesadillas are a lovely combination of flavors and textures, embodying the spirit of fall gatherings.