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Savory Sweet Potato and Black Bean Quesadillas offer a delicious and nutritious twist on a classic favorite. This recipe combines the naturally sweet and creamy texture of sweet potatoes with the hearty, protein-rich black beans, creating a satisfying meal that caters to various dietary preferences. As plant-based eating grows in popularity, these quesadillas stand out as a wholesome option for vegetarians and vegans alike. They are perfect for lunch, dinner, or even a quick snack, embodying the essence of comfort food while supporting a healthy lifestyle.

Savory Sweet Potato and Black Bean Quesadillas

Discover the joy of making Savory Sweet Potato and Black Bean Quesadillas, a delicious and nutritious twist on a classic favorite. This recipe combines creamy sweet potatoes and protein-rich black beans for a satisfying meal that’s perfect for lunch, dinner, or a quick snack. Easy to customize with your choice of cheese and vegetables, these quesadillas are not only flavorful but also promote a healthy lifestyle. Enjoy them with fresh garnishes and your favorite dipping sauces for an elevated experience!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 cup shredded cheese (like cheddar or Monterey Jack)

1 tsp ground cumin

1 tsp paprika

1/2 tsp chili powder

1/2 tsp garlic powder

Salt and pepper to taste

4 large whole-wheat tortillas

2 tablespoons olive oil (divided)

Fresh cilantro, chopped (for garnish)

Avocado, sliced (for serving)

Salsa or hot sauce (for serving)

Instructions
 

Cook the Sweet Potatoes:

    Place the diced sweet potatoes in a pot of water and bring it to a boil. Cook for about 10-15 minutes until fork-tender. Drain and transfer them to a mixing bowl.

      Mash the Sweet Potatoes:

        With a fork or potato masher, lightly mash the cooked sweet potatoes, leaving some chunks for texture. Season with salt, pepper, cumin, paprika, chili powder, and garlic powder. Mix in the black beans gently until combined.

          Assemble the Quesadillas:

            Heat 1 tablespoon of olive oil in a large pan over medium heat. Place one tortilla in the pan. On one half of the tortilla, spread a generous portion of the sweet potato and black bean mixture. Top with shredded cheese and fold the tortilla over.

              Cook the Quesadilla:

                Cook for about 3-4 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and add the remaining tablespoon of olive oil to the pan. Cook for another 3-4 minutes on the other side until the cheese is melted and the tortilla is golden.

                  Repeat the Process:

                    Remove the cooked quesadilla from the pan and place it on a cutting board. Let it cool slightly before cutting into wedges. Repeat the assembly and cooking process with the remaining tortillas and filling.

                      Serve:

                        Arrange the quesadilla wedges on a serving platter. Garnish with freshly chopped cilantro. Serve with sliced avocado and your choice of salsa or hot sauce for dipping.

                          Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings