Are you ready to tantalize your taste buds with a mouthwatering twist on a classic favorite? These Simple Sweet Potato Quesadillas are not just a feast for the eyes, but also a healthy and satisfying meal that can be whipped up in just 25 minutes! Imagine golden, crispy tortillas filled with creamy sweet potatoes, hearty black beans, and gooey melted cheese—perfect for a quick weeknight dinner or a fun weekend treat. Dive into this delightful recipe and discover how easy it is to create a dish that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup black beans, canned
- 1 cup cheese, shredded (cheddar or mozzarella)
- 4 tortillas
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel and dice the sweet potatoes into small cubes, about 1/2 inch in size. This will help them cook evenly and quickly.
- In a medium-sized pot, bring water to a boil. Add the diced sweet potatoes and cook for about 10 minutes, or until they are tender but not mushy. You can test their doneness by piercing them with a fork.
- Once the sweet potatoes are cooked, drain them and set aside. In the same pot, you can add the black beans (drained and rinsed), cumin, paprika, salt, and pepper. Stir to combine and heat over low heat for about 2-3 minutes until warmed through.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add half of the tortillas to the skillet. On each tortilla, layer a portion of the sweet potato mixture, followed by a generous sprinkle of shredded cheese.
- Top each quesadilla with the remaining tortillas, pressing down gently to help them stick. Cook for about 3-4 minutes on one side, or until the bottom tortilla is golden brown and the cheese is starting to melt.
- Carefully flip the quesadillas using a spatula. Add the remaining tablespoon of olive oil to the skillet if needed. Cook for another 3-4 minutes on the other side, until it is also golden brown and the cheese is fully melted.
- Once cooked, remove the quesadillas from the skillet and let them cool for a minute. Cut each quesadilla into wedges using a sharp knife or pizza cutter.
- Serve your sweet potato quesadillas warm with your choice of toppings, such as salsa, sour cream, or guacamole. Enjoy your delicious and nutritious meal!
Tips
- Prep Ahead: To save time, you can peel and dice the sweet potatoes a day in advance. Store them in an airtight container in the fridge to keep them fresh.
- Customize Your Cheese: While cheddar and mozzarella are great choices, feel free to experiment with other cheeses like pepper jack for a spicy kick or goat cheese for a creamier texture.
- Don’t Skip the Seasoning: The cumin and paprika add a wonderful depth of flavor, but you can also enhance the taste with additional spices such as garlic powder or chili powder.
- Use a Non-Stick Skillet: To prevent sticking and ensure an even golden crust, use a non-stick skillet or a well-seasoned cast-iron pan.
- Serve with Dips: Elevate your quesadilla experience by serving them with a variety of dips like zesty salsa, creamy guacamole, or tangy sour cream for added flavor.
- Make it a Meal: Pair your quesadillas with a fresh salad or a side of rice to create a complete and satisfying meal.
Nutrition Facts
Calories: 342kcal
Carbohydrates: 36g
Protein: 13g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
