Go Back
Print

black bean and sweet potato quesadillas

Course dinner, Main Course
Cuisine Mexican
Keyword black beans, mexican, quesadillas, sweet potatoes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people

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

  1. Preheat oven to 400F.
  2. 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).
  3. 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
  4. Serve with salsa and a margarita!