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Grilled Black Bean and Sweet Potato Quesadillas

Grilled Black Bean and Sweet Potato Quesadillas

Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that'll make your taste buds dance! These Grilled Black Bean and Sweet Potato Quesadillas are not just a meal – they're a flavor explosion that combines creamy sweet potatoes, protein-packed black beans, and melty cheese in a crispy tortilla. Perfect for busy weeknights or weekend gatherings, this recipe is about to become your new go-to comfort food that's both nutritious and incredibly delicious. Whether you're a vegetarian looking for a satisfying meal or simply craving something extraordinary, these quesadillas will have everyone at the table asking for seconds!

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings

Ingredients

  1. 1 sweet potato, peeled and diced
  2. 1 can black beans, drained and rinsed
  3. 1 cup cheese, shredded
  4. 4 tortillas
  5. 1 tablespoon olive oil
  6. 1 teaspoon cumin
  7. Salt and pepper to taste

Instructions

  1. Begin by preparing your ingredients. Peel and dice the sweet potato into small, even cubes to ensure they cook evenly. Drain and rinse the black beans under cold water to remove excess sodium. Shred the cheese if not pre-shredded, and set aside.
  2. In a medium-sized pot, bring water to a boil. Add the diced sweet potato and cook for about 10 minutes, or until tender. You can test this by piercing a piece with a fork. Once cooked, drain the sweet potatoes and set them aside.
  3. In a mixing bowl, combine the cooked sweet potatoes, black beans, shredded cheese, cumin, salt, and pepper. Gently mash the mixture with a fork or potato masher, leaving some chunks for texture. Make sure all ingredients are well incorporated.
  4. Heat a large skillet over medium heat and add the olive oil. Allow the oil to warm up for a minute.
  5. Place a tortilla in the skillet and spread a generous amount of the sweet potato and black bean mixture over half of the tortilla. Fold the other half over to create a half-moon shape. Cook for about 3-4 minutes on one side until golden brown and crispy.
  6. Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes on the other side until the cheese is melted and the tortilla is golden brown. Remove from the skillet and repeat the process with the remaining tortillas and filling.
  7. Once all quesadillas are cooked, let them rest for a minute before slicing them into wedges. Serve hot with your choice of salsa, guacamole, or sour cream for dipping.

Tips

  1. Dice your sweet potatoes uniformly to ensure even cooking and consistent texture throughout the quesadilla.
  2. Don't rush the cooking process – medium heat is key to achieving that perfect golden-brown, crispy exterior without burning the tortilla.
  3. Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking and ensure easy flipping.
  4. For extra flavor, consider adding some chopped fresh cilantro or a dash of chili powder to the filling mixture.
  5. Let the quesadillas rest for a minute after cooking to allow the cheese to set and make cutting easier.
  6. Experiment with different cheese varieties like pepper jack for an extra kick or a blend of cheeses for more complex flavor.
  7. If you want to make ahead, you can prepare the filling in advance and store it in the refrigerator for quick assembly later.
  8. Serve immediately for the best texture – quesadillas are always best when they're hot and crispy straight from the pan!

Nutrition Facts

Calories: 350kcal

Carbohydrates: 45g

Protein: 15g

Fat: 12g

Saturated Fat: 5g

Cholesterol: 20mg

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