Sweet Potato Black Bean Quesadillas
Mashed sweet potato, black beans and a handful of spices combine to make this super easy and satisfying lunch recipe!
Servings: 4 servings
Calories: 379kcal
Ingredients
- 1 large sweet potato equals ~1 cup mashed sweet potato
- 15 ounce can black beans drained and rinsed
- ½ teaspoon chipotle chili powder see note #1
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon table salt
- ½ cup vegetable broth
- ½ to 1 teaspoon hot sauce optional! see note #2
- 4 12" tortillas
- 1 ⅕ cup shredded Monterey jack cheese or shredded mozzarella
- 1 medium avocado sliced for serving
- ½ cup salsa of choice for serving
Instructions
- Preheat the oven to 400 F. Poke a few holes on top of the sweet potato. Put on a sheet pan and roast on the middle oven rack for 45-55 minutes. It's ready when juices are starting to drip out and a knife can pierce the center without resistance.
- Remove the skin and mash the sweet potato with a fork or potato masher until mostly broken down.
- To a medium sauce pot add the mashed sweet potato, black beans, chipotle chili powder, cumin, garlic powder, salt, vegetable broth and optional hot sauce. Stir to combine. Cover and simmer over medium-low heat for 4-5 minutes. Stir as needed to prevent sticking.
- Heat a 12 inch skillet over medium-high heat. Once hot, add the tortilla. Spread ¼ of the mixture, or a little under 1 cup, on half of the tortilla. Sprinkle shredded cheese across the other half.
- Fold so that the cheesy side cooks first. Flip when the cheese is melted and the tortilla is golden.
- Serve topped with salsa and fresh avocado. Enjoy!
Video
Notes
- Chipotle chili powder: If you don't have chipotle chili powder you can add ½ teaspoon chili powder instead and add ¼ teaspoon smoked paprika if you have it.
- Hot sauce: You can decrease or omit the hot sauce depending on your preferences.
- Storage: Refrigerate the filling in a closed container for 3-4 days. For best quality, I recommend assembling the quesadillas as you are ready to make them instead of making them all at once.
- To freeze: Let the filling cool, then assemble the quesadillas with the shredded cheese. Wrap tightly in foil and place in a freezer container. Freeze for up to 3 months. When ready to use, cook in a skillet, adding a few minutes to each side to thaw completely. Or thaw in the microwave, then brown in the skillet.
- Check out the full YouTube video for more tips & tricks.
Nutrition
Serving: 1quesadilla | Calories: 379kcal | Carbohydrates: 43g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 1092mg | Potassium: 992mg | Fiber: 14g | Sugar: 6g | Vitamin A: 12623IU | Vitamin C: 11mg | Calcium: 272mg | Iron: 3mg
