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Sweet Potato Quesadillas

Sweet Potato Quesadillas
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Sweet Potato Quesadillas are a simple and flavorful meal. Roasted sweet potatoes, black beans, corn, and cheese are sandwiched between tortillas and cooked until golden and crispy. This recipe is quick to prepare and perfect for a weeknight dinner.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and black pepper to taste
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 cup chopped red onion
  • 1 cup shredded cheddar cheese
  • 8 small flour tortillas
  • Salsa and sour cream for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper on a baking sheet.
  3. Roast for 20-25 minutes, or until tender and lightly caramelized.
  4. In a medium bowl, combine the roasted sweet potatoes, black beans, corn, and red onion.
  5. Heat a large skillet or griddle over medium heat.
  6. Place one tortilla in the skillet. Sprinkle half of the tortilla with a quarter of the cheese, then a quarter of the sweet potato mixture.
  7. Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, until golden brown and the cheese is melted.
  8. Repeat with the remaining tortillas and filling.
  9. Cut each quesadilla into wedges and serve with salsa and sour cream, if desired.

Notes

  • For extra spice, add a pinch of cayenne pepper to the sweet potato mixture.
  • You can use different types of cheese, such as Monterey Jack or a Mexican blend.
  • Leftover quesadillas can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Nutrition

Find it online: https://kitchenvan.com/sweet-potato-quesadillas/