Description

Vegetarian Quesadillas with Black Beans and Sweet Potato are crispy, cheesy tortillas filled with sweet roasted potatoes and creamy black beans seasoned with cumin and chili powder. This wholesome, protein-rich meal is perfect for lunch, dinner, or snacks, offering a delicious blend of sweet and savory flavors with a satisfying crunch.

Ingredients

Sweet potatoes (peeled and diced)
Black beans (canned or cooked, drained and rinsed)
Shredded cheese (cheddar, Monterey Jack, or a blend)
Corn or flour tortillas
Olive oil
Onion (finely chopped)
Garlic (minced)
Ground cumin
Chili powder
Salt and black pepper
Fresh cilantro (optional)
Lime wedges (for serving)

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Instructions

Roast sweet potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, pepper, and a pinch of chili powder. Roast for 20-25 minutes until tender and caramelized.
Sauté aromatics: Heat olive oil in a skillet over medium heat. Cook onion and garlic until soft and fragrant.
Add beans and spices: Stir in black beans, cumin, remaining chili powder, salt, and pepper. Cook 3-4 minutes until heated through.
Combine filling: Remove from heat and mix in roasted sweet potatoes and cilantro if using.
Assemble quesadillas: Heat a clean skillet over medium heat. Place a tortilla, sprinkle half with cheese, add filling, top with more cheese, and fold over.
Cook quesadillas: Cook 2-3 minutes per side, pressing gently until golden and cheese melts.
Repeat: Cook remaining quesadillas with the rest of the filling.
Serve: Serve warm with lime wedges and optional salsa, sour cream, or guacamole.

Notes

For extra heat, add diced jalapeños or hot sauce to the filling.Add bell peppers, corn, or spinach for more veggies.Vegan option: Use dairy-free cheese or omit cheese and add avocado slices.Substitute black beans with pinto or kidney beans.Use gluten-free or low-carb tortillas for dietary needs.