Black Bean & Sweet Potato Quesadilla Recipe
Grilled flour tortilla filled with seasoned black beans, roasted sweet potatoes, sautéed onions and Chihuahua cheese, served with fresh avocado, corn chips & house-made salsa.
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Ingredients
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Filling Ingredients
Method
Preparation Instructions
- 1
Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
- 2
Sauté the Onions
In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onions and sauté until they become translucent and slightly golden, about 5-7 minutes.
- 3
Prepare the Filling
In a large bowl, combine the roasted sweet potatoes, sautéed onions, and black beans. Mix gently to combine and adjust seasoning with salt and pepper as needed.
- 4
Assemble the Quesadillas
Heat a non-stick skillet over medium heat. Place a flour tortilla in the skillet, sprinkle with a layer of Chihuahua cheese, add a generous amount of the filling, and top with more cheese. Place another tortilla on top.
- 5
Cook the Quesadilla
Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted. Remove from heat and let it sit for a minute before cutting into wedges.
- 6
Serve
Serve the quesadillas with fresh avocado slices, corn chips, and house-made salsa on the side.
