Sweet Potato Quesadilla Recipe
black bean, pickled onion, avocado-crema
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Quesadilla Filling
Avocado Crema
Quesadilla Assembly
Method
Prepare Sweet Potato Filling
- 1
Cook Sweet Potatoes
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes, salt, and pepper. Cook for about 10-15 minutes, or until the sweet potatoes are tender, stirring occasionally.
- 2
Add Black Beans
Once the sweet potatoes are tender, add the black beans to the skillet and stir until heated through. Remove from heat and set aside.
Make Avocado Crema
- 3
Blend Ingredients
In a blender or food processor, combine the ripe avocado, Greek yogurt or sour cream, lime juice, garlic powder, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
Assemble Quesadillas
- 4
Assemble
Heat a clean skillet over medium heat. Place one tortilla in the skillet and sprinkle half of the shredded cheese on top. Then, add a generous amount of the sweet potato and black bean mixture, some pickled onions, and the remaining cheese. Top with another tortilla.
- 5
Cook Quesadilla
Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
Serve
- 6
Slice and Serve
Cut the quesadillas into wedges and serve hot with avocado crema on the side.