These black bean and sweet potato quesadillas are aaamazing. I was a little skeptic about eating a quesadilla with sweet potatoes in it but these were DELICIOUS! We didn’t even miss that there wasn’t any meat in these.
Peel and cube the potatoes and boil until tender. Or you can microwave them. Pierce them with a knife or fork, cook in the microwave until tender then peel and mash. Spread 1/4 of the mashed sweet potatoes over 1/2 of the tortilla, top with 1/4 of the black bean mixture then top that with 1/4 of the cheese. Fold over the tortilla then heat through in a skillet or griddle. Top with salsa or guacamole and you have a fast, easy and tasty vegetarian meal.
- 1 TBSP olive oil
- 1/2 c. chopped onion
- 2 cloves garlic minced
- 1 15 oz can black beans drained and rinsed
- 1 TBSP lime juice
- 1 tsp dried oregano
- 1 tsp cumin
- 4 10 inch flour tortillas
- 1 1/2 c. mashed sweet potatoes
- 1 c shredded Monterey Jack cheese
In a large skillet heat oil over medium heat. Add onion and cook until tender. Stir in garlic, black beans, lime juice, oregano and cumin. Heat through and set aside.
On half of the tortilla spread 1/4 of the mashed sweet potatoes, 1/4 of the black bean mixture and 1/4 of the shredded cheese. Fold over the tortilla.
Heat a large nonstick skillet over medium heat and cook each quesadilla for 2-3 minutes on each side or until golden.
Cut each quesadilla in half and serve with salsa or guacamole.