Vegetarian Quesadillas with Black Beans and Sweet Potato
These vegetarian quesadillas are delicious, packed with nutrients, and perfect for any meal. The combination of sweet potatoes and black beans offers a satisfying filling, while melting cheese adds a creamy element. Quick to make and great for weeknight dinners or a lunch option.
Equipment
- 1 large frying pan
- 1 mixing bowl
- 1 baking sheet
- 1 grater for cheese, if necessary
Ingredients
- 2 medium sweet potatoes About 600 grams.
- 1 can black beans 15 oz, rinsed and drained.
- 1 cup shredded cheese Cheddar or Monterey Jack.
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 8 pieces flour tortillas 8-inch size.
- 2 tablespoons olive oil
- fresh cilantro For garnish (optional).
- salsa For serving (optional).
- sour cream For serving (optional).
Instructions
- Begin by peeling and dicing the sweet potatoes into small cubes.
- In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes and sauté for about 10-12 minutes, or until they are tender.
- Once the sweet potatoes are cooked, add the black beans, ground cumin, smoked paprika, salt, and pepper to the pan. Mix well and cook for another 3-4 minutes until heated through. Remove the mixture from heat.
- Take a tortilla and place a portion of the sweet potato and black bean mixture on one half of the tortilla. Top with shredded cheese. Fold the tortilla over to create a half-moon shape.
- In the same frying pan, add a little more olive oil if needed, and heat over medium heat. Place the folded quesadilla in the pan and cook for about 3-4 minutes on each side, or until golden brown and the cheese is melted. Repeat for remaining tortillas.
- Once all quesadillas are cooked, slice them into wedges and serve hot, garnished with fresh cilantro if desired, along with salsa and sour cream on the side.
Notes
You can customize the filling by adding other vegetables like spinach or bell peppers.
For a spicier version, consider adding some diced jalapeños or a sprinkle of chili powder to the filling.
Leftover quesadillas can be refrigerated and reheated in a skillet or microwave.