Black Bean Sweet Potato Quesadillas Recipes

SWEET POTATO BLACK BEAN QUESADILLAS

Steps:

• Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork-tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash.
• Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
• Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften; about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more.
• Combine the sautéed vegetables with the sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
• Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in a skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top.
• Let cook until the bottom of the tortilla is browned and slightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.

SPIRALIZED SWEET POTATO & BLACK BEAN QUESADILLAS

Steps:

• Make the avocado salsa verde: In a food processor or blender, combine the salsa verde, avocado, cilantro and about 1 tablespoon lime juice. Blend until the salsa until it is super creamy, stopping to scrape down the sides as necessary. Scoop it into a bowl for dipping.
• Slice off the pointy ends of the sweet potatoes, then spiralize the sweet potatoes using blade A (the skinniest noodle option). Warm 1 tablespoon olive oil over medium heat until shimmering, then add the spiralized sweet potato, chili powder, cumin and a pinch of salt. Cook, stirring often, until the noodles are tender and cooked through, about 8 to 10 minutes (I added another tablespoon oil to my cast iron skillet to prevent the noodles from sticking; non-stick skillets may not need any extra).
• Slice your sweet potatoes into 1/4″ cubes. In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the chili powder, cumin and a pinch salt. Stir to combine. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is tender and cooked through, about 10 minutes.
• Make the quesadillas, one or two at a time: Heat a 10-inch skillet over medium heat. Warm one tortilla for about 30 seconds, flipping halfway. Flip once more, and sprinkle one-half of the tortilla with about 1/3 cup shredded cheese. Cover the cheese with 1/4th of the cooked sweet potatoes and 1/4 cup beans. Sprinkle about 1/3 cup cheese over the fillings and fold over the empty side of the tortilla to enclose the fillings.
• Quickly brush the topside of the quesadilla with a light coating of oil, then flip it with a spatula. Let the underside of the quesadilla cook until golden and crispy, about 1 to 2 minutes. Brush the topside with a light coating of olive oil, then carefully flip it and cook until the underside is golden and crispy. Transfer it to a cutting board. Repeat with remaining quesadillas.
• Slice each quesadilla into three even wedges using a sharp pizza cutter or chef's knife. Serve immediately, with avocado salsa verde on the side.

BLACK BEAN AND SWEET POTATO QUESADILLAS

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
• Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
• Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
• Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

SWEET POTATO-BLACK BEAN QUESADILLAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
• Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
• Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
• Heat a large skillet over medium heat.
• Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
• Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.

SWEET POTATO & BEAN QUESADILLAS

Steps:

• Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling., Heat a cast-iron skillet or griddle over medium heat. Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side. Serve with salsa.