Sweet Potato and Black Bean Quesadillas - Vegetarian
The Sweet Potato and Black Bean Quesadillas bring together the hearty and wholesome flavors of sweet potatoes and black beans, enhanced with a blend of spices for a Mexican twist. Enclosed in crispy, golden-brown tortillas and melted cheese, these quesadillas offer a delightful combination of textures and tastes.
Ingrédients
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 cups shredded Mexican cheese blend
- 8 flour flour tortillas
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and and pepper to taste
- 1/4 cup cilantro, chopped (optional)
- Sour cream cream and salsa for serving
Instructions
- Boil sweet potatoes in a pot of salted water until tender, about 10-15 minutes. Drain and mash with a fork.
- In a large bowl, combine mashed sweet potatoes, black beans, corn kernels, red bell pepper, red onion, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix well.
- Heat a large skillet over medium heat and add olive oil.
- Place a flour tortilla in the skillet, sprinkle with 1/4 cup shredded cheese, and evenly spread 1/2 cup of the sweet potato mixture over the cheese. Top with another flour tortilla.
- Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 3-5 minutes. Flip and cook the other side for another 3-5 minutes.
- Remove from skillet and repeat with remaining tortillas and filling.
- Cut quesadillas into wedges and garnish with cilantro if desired. Serve with sour cream and salsa.
Nutrition
Serving: 100gCalories: 400kcalCarbohydrates: 54gProtéines: 18gFat: 16gSucre: 7g
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