Description
These crispy sweet potato black bean quesadillas are the perfect vegetarian party food or weeknight dinner. Featuring a sweet and savory balance with a golden, crunchy tortilla, they are ready in under 20 minutes.
Ingredients
Scale
- 2 medium sweet potatoes (about 300g), peeled and grated
- 1 can (15 oz / 425g) black beans, rinsed and drained
- 2 cups (200g) shredded cheese (mix of Monterey Jack and sharp Cheddar)
- 8 large flour tortillas (10-inch / 25cm)
- 3 tbsp butter, divided
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Instructions
- Peel and grate the sweet potatoes. In a medium bowl, combine the drained black beans with the spice blend (cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper). Mix well.
- Heat a small skillet over medium heat with 1 tablespoon of butter. Add the grated sweet potatoes and spread in an even layer. Cook for 5-7 minutes, stirring occasionally, until tender and lightly browned. Remove from heat.
- Wipe out the skillet and return to medium heat. Add 1 tablespoon of butter. Once foaming, place one tortilla in the pan.
- Sprinkle half of the cheese on one half of the tortilla. Top with a generous layer of the sweet potato mixture, then the black bean mixture. Top with the remaining cheese.
- Cook for 3-4 minutes until the bottom is golden brown and cheese is melting. Carefully flip the quesadilla. Press down gently and cook for another 2-3 minutes on the second side until golden brown.
- Transfer to a cutting board and let rest for 1 minute to allow cheese to set. Cut into wedges. Repeat with remaining tortillas, adding butter to the pan as needed.
Notes
Do not overfill the tortilla to prevent breaking. Use low-medium heat for sweet potatoes to avoid burning. For vegan version, use oil instead of butter and vegan cheese. Leftovers can be stored in the fridge for 3 days or frozen uncooked for up to 2 months. Reheat in a skillet to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (cut in
- Calories: 420
- Sugar: 6
- Sodium: 580
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 8
- Protein: 18
Keywords: sweet potato quesadillas, black bean quesadillas, vegetarian party food, quick dinner, crispy quesadillas, game day food, vegan option