Sweet Potato Black Bean Quesadillas
Preheat the oven to 450ºF and find your cookie sheet.
Wash the sweet potato and poke it several times with a fork. Wrap it in a paper towel and microwave it for 5 minutes. Let it sit for a few minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, cumin, and chili powder and lightly saute for 1-2 minutes. Turn the heat to low and add the black beans, seasoning with salt and pepper. Heat through for 1-2 minutes, then remove from heat. Add one shot of water and mash the beans with a potato masher. Set aside.
Retrieve the sweet potato from the microwave and check to make sure it's soft - if it's not, microwave for another two minutes. After letting the sweet potato cool down a few minutes, slice it in half and scoop out the inside into a bowl. Mash it up with a fork and set aside.
Place the corn tortillas on a microwave-safe plate, and cover them with another plate. Microwave for about 30-45 seconds or until warm.
Brush the cookie sheet lightly with olive oil. Assemble the quesadillas by placing a spoonful of the black beans in the center of each tortilla. Add a spoonful of mashed sweet potato and top with shredded cheese. Fold the tortillas in half and brush them lightly with olive oil. Bake 12-15 minutes, flipping them halfway through.
While the quesadillas are baking, prepare the avocado topping by combining all ingredients together in a medium bowl. Add salt to taste.
Serve the quesadillas with a heaping spoonful of avocado topping.
Recipe Notes
- To make a shortcut version of this recipe, use canned refried black beans and canned sweet potato puree.
- I like to prepare the avocado topping in a glass storage container. That way I can easily store the leftovers (if there are any!) without having to clean another dish.
Ingredients
Directions
Preheat the oven to 450ºF and find your cookie sheet.
Wash the sweet potato and poke it several times with a fork. Wrap it in a paper towel and microwave it for 5 minutes. Let it sit for a few minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, cumin, and chili powder and lightly saute for 1-2 minutes. Turn the heat to low and add the black beans, seasoning with salt and pepper. Heat through for 1-2 minutes, then remove from heat. Add one shot of water and mash the beans with a potato masher. Set aside.
Retrieve the sweet potato from the microwave and check to make sure it's soft - if it's not, microwave for another two minutes. After letting the sweet potato cool down a few minutes, slice it in half and scoop out the inside into a bowl. Mash it up with a fork and set aside.
Place the corn tortillas on a microwave-safe plate, and cover them with another plate. Microwave for about 30-45 seconds or until warm.
Brush the cookie sheet lightly with olive oil. Assemble the quesadillas by placing a spoonful of the black beans in the center of each tortilla. Add a spoonful of mashed sweet potato and top with shredded cheese. Fold the tortillas in half and brush them lightly with olive oil. Bake 12-15 minutes, flipping them halfway through.
While the quesadillas are baking, prepare the avocado topping by combining all ingredients together in a medium bowl. Add salt to taste.
Serve the quesadillas with a heaping spoonful of avocado topping.
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