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Sweet potato and black bean quesadillas offer a delightful combination of flavors and textures that are sure to please any palate. This recipe not only caters to the taste buds but also packs a nutritional punch, making it a great choice for health-conscious eaters. The creamy sweetness of the roasted sweet potatoes pairs perfectly with the earthy richness of black beans, creating a balance that is both satisfying and wholesome. As a versatile dish, quesadillas can be enjoyed as a quick lunch, a hearty dinner, or even a tasty snack, making them the perfect choice for various occasions.

Sweet Potato and Black Bean Quesadillas

Discover the delicious world of sweet potato and black bean quesadillas! This recipe blends the creamy sweetness of roasted sweet potatoes with hearty black beans, creating a satisfying meal that's both nutritious and filling. Packed with vitamins, fiber, and plant-based protein, these quesadillas are perfect for lunch, dinner, or a snack. Customize them with your favorite ingredients and enjoy a delightful dish that caters to all taste preferences. Quick to make and irresistibly tasty, they’re sure to become a family favorite!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 cup shredded cheese (cheddar or Monterey Jack works well)

½ cup red onion, finely chopped

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

4 large flour tortillas

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Slices of avocado (optional, for serving)

Salsa or pico de gallo (for serving)

Instructions
 

Cook the Sweet Potatoes: In a medium pot, bring salted water to a boil. Add the diced sweet potatoes and cook until tender, about 10-12 minutes. Drain and return to the pot.

    Mash the Sweet Potatoes: Using a fork or a potato masher, mash the sweet potatoes until smooth. Season with cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until combined.

      Mix in Black Beans and Onion: In a large bowl, combine the mashed sweet potatoes, black beans, and red onion. Stir gently to combine all ingredients without mashing the beans.

        Assemble the Quesadillas: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Place one tortilla in the skillet. On one half of the tortilla, spread a generous portion of the sweet potato and black bean mixture. Top with shredded cheese, then fold the tortilla over to create a half-moon shape.

          Cook the Quesadillas: Cook the quesadilla for about 3-4 minutes on one side, or until golden brown. Carefully flip and cook for an additional 3-4 minutes on the other side until the cheese has melted and the tortilla is crispy.

            Repeat: Remove the quesadilla from the skillet and let it cool slightly before slicing. Repeat the process with the remaining tortillas and filling, adding more olive oil to the skillet as needed.

              Serve: Serve the quesadillas warm, garnished with fresh cilantro and accompanied by slices of avocado and salsa or pico de gallo on the side.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings