Introduction

These roasted sweet potato and black bean quesadillas are a warm, comforting meal perfect for any day of the week. They combine hearty roasted sweet potatoes with spiced black beans and melted cheddar for a delicious, satisfying bite.

A round quesadilla cut into four large equal pieces, with a golden toasted tortilla top showing clear grill marks and sprinkled with fresh green cilantro leaves. The quesadilla’s filling peeks slightly from the edges, offering a mix of melted cheese and a reddish-orange layer likely from beans or sauce. It rests on a wooden board surrounded by quartered lime wedges, fresh green jalapeños, red chili slices, and sprigs of cilantro. To the side, two white bowls hold mashed guacamole with a lumpy texture and fresh salsa made from finely chopped tomatoes, onions, and herbs. Two avocado halves, one with the seed and the other scooped out, lie near the bowl, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes, peeled and sliced into chunks
4 white flour tortilla wraps
1 tsp smoked paprika
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper (adjust to taste)
1/2 can black beans, drained and rinsed
2 large handfuls cheddar cheese, grated
1/2 lime, juice only
Salt and black pepper, to taste
Olive oil, as needed
Optional sides and toppings: guacamole, salsa, jalapeño, fresh coriander, extra lime wedges, sour cream

Instructions

Step 1: Preheat your oven to 200°C (390°F). Place the sweet potato chunks in a suitable oven dish and drizzle with olive oil. Add the smoked paprika, cumin, ground coriander, cayenne pepper, salt, and black pepper. Toss everything well to coat the potatoes evenly.
Step 2: Roast the potatoes in the oven for 25-30 minutes, or until they are softened and caramelized. Cooking time may vary depending on the size of the chunks, so check for tenderness.
Step 3: Allow the roasted potatoes to cool slightly, then roughly mash them with a potato masher. Keep some texture and crispy edges for better flavor.
Step 4: Lightly brush one side of a tortilla with olive oil and place it oil-side down on a griddle or non-stick pan (make sure the heat is off initially).
Step 5: Spread half of the mashed sweet potatoes over the tortilla, followed by half the black beans, a handful of grated cheddar, and a squeeze of lime juice. Top with a second tortilla, press gently to seal, and brush the top tortilla lightly with olive oil.
Step 6: Turn the heat to medium and cook the quesadilla for 6-8 minutes on each side until golden brown and crispy. A hollow, crunchy sound when tapped indicates it is ready.
Step 7: Repeat the assembly and cooking process for the remaining tortillas and filling. Serve the quesadillas warm with your choice of guacamole, salsa, jalapeños, fresh coriander, lime wedges, and sour cream.

Tips & Variations

For extra protein, add cooked chicken or shredded jackfruit to the filling.
Swap cheddar for a blend of mozzarella and Monterey Jack for a milder, creamier cheese.
Use whole wheat or corn tortillas for a gluten-free option (check the package to confirm).
Add chopped fresh cilantro into the sweet potato mash for an herbal touch.
If you like it spicier, increase the cayenne pepper or add sliced jalapeños inside the quesadilla.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat them in a dry pan over medium heat to keep the tortillas crispy, or use a toaster oven. Avoid microwaving if possible, as it can make the tortillas soggy.

How to Serve

A round quesadilla is cut into four equal pieces with a golden-brown toasted top layer showing grill marks and sprinkled with green cilantro leaves. It has one thin, slightly crisp tortilla layer on top and another tortilla layer underneath, with an orange-colored filling visible around the edges. The quesadilla is placed on a wooden board with lime wedges, red chili slices, and green cilantro leaves scattered around. Next to it are halved avocados with bright green flesh and a brown pit, two small white bowls filled with chunky red salsa and mashed green guacamole, and a white bowl of white sauce. Two whole green jalapeños rest near the bottom, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potato filling in advance?

Yes, you can roast and mash the sweet potatoes a day ahead and store the filling in the refrigerator. Just bring it to room temperature before assembling the quesadillas.

What can I use instead of black beans?

You can substitute black beans with pinto beans, kidney beans, or even cooked chickpeas for a different texture and flavor.