Sweet Potato and Black Bean Quesadillas with Salsa Verde
These sweet potato and black bean quesadillas are a delicious and easy weeknight meal. The sweet potatoes are roasted until tender, then combined with black beans, corn, and cilantro. The quesadillas are then filled with the bean mixture and cheese, and cooked until golden brown. Serve with your favorite toppings, such as salsa verde, guacamole, or sour cream.
I first developed this recipe a few years ago when I was looking for a quick and easy meal to make for my family. I had some leftover sweet potatoes from another recipe, and I thought they would be a great addition to quesadillas. I added some black beans, corn, and cilantro, and the result was a delicious and satisfying meal. My family loved them, and I've been making them ever since.
Sweet Potato and Black Bean Quesadillas with Salsa Verde Sweet Potato and Black Bean Quesadillas with Salsa Verde Sweet Potato and Black Bean Quesadillas with Salsa Verde Sweet Potato and Black Bean Quesadillas with Salsa Verde
Prep time: 25 | Cook time: 30 | Serves: 8
Ingredients
  • 2 small sweet potatoes
  • 1 tbsp coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup chopped cilantro
  • 3/4 cup rice, mozzarella, or cheddar cheese (or vegan alternative)
  • 8 whole wheat tortillas
  • Olive oil spray
Instructions
  1. Preheat oven to 400 degrees F (204 degrees C).
  2. Peel and dice sweet potatoes, then toss with coconut oil and a pinch of salt and pepper, and roast in oven for 20-25 minutes or until tender.
  3. Heat a large skillet over medium heat and add onion and garlic. Cook for 2-3 minutes or until softened, then add black beans, corn, and roasted sweet potato.
  4. Stir in cilantro and continue cooking for another 2-3 minutes.
  5. Assemble quesadillas by placing half of the bean-sweet potato mixture onto each tortilla. Sprinkle with cheese of choice and fold in half.
  6. Heat a large skillet or griddle over medium heat and spray with olive oil. Cook quesadillas for 2-3 minutes per side or until golden brown and cheese is melted and bubbly.
  7. Serve with your favorite toppings such as salsa verde, guacamole, or sour cream.
Why It Works
  • The sweet potatoes add a natural sweetness to the quesadillas.
  • The black beans and corn add protein and fiber.
  • The cilantro adds a fresh and herbaceous flavor.
  • The cheese melts and becomes gooey, creating a delicious and satisfying meal.