Sweet Potato Black Bean Quesadilla
Sweet Potato Black Bean Quesadilla
5 from 1 vote
Prep: 10 minutes
Cook: 20 minutes
Total Time 30 minutes
Servings: 4
Savour the unique combination of sweet potato and black beans in our quesadilla recipe. Perfect for a quick lunch or a casual dinner, these quesadillas are packed with nutritious ingredients and bold flavours, offering a delightful twist on a classic Mexican dish.

Nutrition: per serving

Calories453kcal
Carbs52g
Fat18g
Saturates10g
Sugars6g
Protein23g
Fibre13g

Ingredients

  • 2 Sweet Potatoes Peeled and diced into small cubes
  • 400 g Black Beans One can, drained and rinsed
  • 1 Onion Red, finely chopped
  • 1 Bell Pepper Red, diced
  • 2 cloves Garlic Minced
  • 1 tsp Ground Cumin
  • 1 tsp Ground Paprika
  • 1 tsp Chilli Powder Adjust to taste
  • Salt and black pepper Adjust to taste
  • 4 large Tortillas
  • 200 g Cheddar Cheese Grated
  • Olive Oil For cooking

Instructions

  • Begin by heating a tablespoon of olive oil in a large skillet over medium heat.
  • Sauté the chopped onion and garlic in the skillet for approximately 2-3 minutes until they turn translucent.
  • Next, introduce the diced sweet potatoes and cook for an additional 5-7 minutes until they start to soften and take on a golden hue.
  • Follow this by adding the diced red bell pepper and cooking for another 2-3 minutes until they become slightly tender.
  • Incorporate the drained black beans into the skillet, along with the ground cumin, paprika, chili powder, salt, and black pepper. Stir the ingredients together thoroughly, allowing them to cook together for 2-3 minutes.
  • Lay out a tortilla and evenly sprinkle a portion of grated cheddar cheese over one half of it.
  • Spoon a generous portion of the sweet potato and black bean mixture onto the cheese.
  • Fold the tortilla in half to cover the filling, creating a half-moon shape.
  • Heat a clean skillet over medium-high heat and add a small amount of olive oil. Place the quesadilla in the skillet and cook for approximately 2-3 minutes on each side until it becomes crispy, and the cheese has melted.
  • Repeat the same procedure with the remaining tortillas and filling.
  • Once cooked, remove the quesadillas from the skillet and allow them to cool slightly before cutting them into wedges.

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