Looking for a delicious and satisfying meal that’s perfect for a cozy night in or a casual get-together with friends? These Roasted Sweet Potato and Black Bean Quesadillas are sure to become a new favorite in your recipe collection! Packed with flavorful ingredients and easy to make, they are a fantastic way to bring some Mexican-inspired flair to your table. Let’s dive into the recipe so you can start enjoying these tasty quesadillas in no time!
Roasted Sweet Potato And Black Bean Quesadillas
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small red onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 8 small flour tortillas
– 2 cups shredded cheese (Mexican blend or cheddar)
– Olive oil for cooking
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized. Stir halfway through cooking for even browning.
4. While the sweet potatoes are roasting, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced red bell pepper, red onion, and garlic. Cook until the vegetables are soft and fragrant, about 5-7 minutes.
5. Add the black beans to the skillet and stir well to combine with the cooked vegetables. Season with additional salt and pepper to taste. Remove from heat and set the mixture aside.
6. In a separate skillet or griddle over medium heat, place a tortilla and sprinkle a layer of shredded cheese on one half of the tortilla.
7. Spoon a generous amount of the roasted sweet potato mixture over the cheese, then place another layer of cheese on top.
8. Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula to help the quesadilla hold its shape.
9. Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
10. Repeat the process with the remaining tortillas and filling ingredients, adding more oil to the skillet or griddle as needed.
11. Once all the quesadillas are cooked, slice each one into wedges and serve hot, garnished with fresh cilantro, salsa, sour cream, or your favorite toppings.
These Roasted Sweet Potato and Black Bean Quesadillas are a fantastic choice for a meatless Monday dinner or a flavorful lunch option. They are versatile enough to personalize with your favorite toppings and can be easily adapted for a vegan-friendly version by using dairy-free cheese. Try adding avocado slices, jalapeños, or a squeeze of lime juice for an extra burst of flavor! Enjoy making and sharing this delicious recipe with your loved ones.
