I’m obsessed with sweet potatoes…
Have you noticed?!
So I have a bad habit of getting obsessed with certain ingredients and/or meals and cooking them to death… I’ve come close to doing that with these sweet potato and black bean quesadillas.
I ordered these bad boys at a vegetarian restaurant in town a while back and decided that I could make them for much cheaper and I did… BAM! And then I made them like 50 times after that… I love them and so does Tom. Obsession.
Recipe time:
black bean and sweet potato quesadillas
Ingredients
- 2 medium sweet potatoes peeled and cut into little cubes
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 tsp olive oil
- 15 oz can black beans drained and rinsed
- 8 six inch tortillas
- 2 cups shredded cheese of your choice I like Italian. Tom uses Mexican.
Instructions
- Preheat oven to 400F.
- Place sweet potato cubes in a medium sized bowl and drizzle with oil. Sprinkle spices over cubes and toss to coat. Spread cubes out on a greased baking sheet and cook for 30-35 minutes (or until tender).
- Heat up a large skillet over medium-high heat. Place one tortilla on the skillet, sprinkle with 1/8 cup of cheese, add sweet potato cubes and black beans, plus another 1/8 cup of cheese and top off with a second tortilla. Cook the quesadilla for about 2 minutes on each side (or until cheese melts and tortilla is golden) – I recommend pressing the quesadilla down with another heavy skillet while it’s cooking
- Serve with salsa and a margarita!
I plan to add jalapeños and bacon to this recipe at some point… I’ll make sure to share my results. 😉
If you try these black bean and sweet potato quesadillas, leave a comment below! I’d love to hear your thoughts!
– A