Best Sweet Potato Bean Quesadillas Recipes

BLACK BEAN AND SWEET POTATO QUESADILLAS

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
• Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
• Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
• Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

SWEET POTATO & BEAN QUESADILLAS

Steps:

• Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling., Heat a cast-iron skillet or griddle over medium heat. Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side. Serve with salsa.

SWEET POTATO-BLACK BEAN QUESADILLAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
• Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
• Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
• Heat a large skillet over medium heat.
• Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
• Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.

SWEET POTATO AND BLACK BEAN QUESADILLAS

Steps:

• For the avocado salsa add the salsa verde, avocado, cilantro and lime to a food processor and blend until super creamy. Add to a small bowl.
• Spiralise the sweet potato. Heat the oil over a medium high heat in a frying pan, then add the sweet potato, chilli powder, cumin and pinch of salt. Cook, stirring often, until the noodles are tender and coked (8-10mins).
• Heat a frying pan over a medium high heat and add a tortilla to warm for a few seconds. Layer cheese, sweet potato mix, beans, cheese and another tortilla. Fry for a 2mins on each side. Cut and serve with the salsa as a dip.

BLACK BEAN-SWEET POTATO QUESADILLAS

Steps:

• Microwave potatoes in medium microwaveable bowl on HIGH 1 min. or until tender. Add beans, peppers and half the cilantro; mix lightly.
• Spoon onto 4 tortillas; top with cheese. Cover with remaining tortillas.
• Heat large heavy nonstick skillet on medium-high heat. Add 2 quesadillas; cook 3 min. on each side or until cheese is melted and quesadillas are evenly browned on both sides. Remove quesadillas from skillet. Repeat with remaining quesadillas.
• Serve topped with sour cream, remaining cilantro and avocados.