Sweet Potato and Black Bean Quesadilla

This is a super quick and easy meatless meal. It’s extremely filling thanks to the sweet potatoes and black beans. It’s only three ingredients, but has plenty of flavor especially when dipping into the homemade guacamole and a favorite salsa or sour cream. My favorite part is the mix of sweet and savory. Sweet from well the sweet potatoes and savory from the melted cheese. Only taking 30 minutes to make, this is a crowd pleasing appetizer or light dinner.

Options, Substitutions and Tips!

For boiling the Sweet Potatoes, I first cut them in half lengthwise and then chopped them in 4 pieces (for a total of 8 medium size chunks). They took 17 minutes to reach my preferred tenderness. After I rinsed them with water, I then chopped them up into smaller chunks that fit better in the quesadillas. As mentioned in the recipe below, cutting them into smaller chunks will speed up the boiling time. I just find that when I cut them into too small of chunks, I can forget to check on them and I can end up overcooking them!
I used 10 medium sized flour tortillas, but you could use a larger or smaller size and then just divide the sweet potatoes, beans and cheese amongst however many tortillas you have.
This is an easy meal to make vegan. Just omit the cheese or use a vegan cheese option.
The next time I make these, I’m going to try adding some chopped green chilis or jalapeños to mine. I have a feeling that will add an extra kick. I’ll make an update with how it tastes!
These were made on my griddle so I could make most of them all at once. You could also use a large pan, or even bake them. To bake them, preheat oven to 190C/375F, you can either assemble on your countertop, or even right on a large baking sheet. Bake for 5-6 minutes, then flip them and bake on other side for an additional 5-6 minutes.
To make this a dinner, I served with a Southwest Chopped Salad.
Leftovers aren’t quite as good as when these are freshly cooked and crispy, but I didn’t mind heating them up the next day. They will be more crispy if reheated in the oven vs the microwave and can be refrigerated for 3-4 days.

Sweet potato, black beans and a jack cheese blend are toasted in a folded tortilla. Served with salsa and a quick homemade guacamole on the side. This makes a great appetizer or light dinner that takes just 30 minutes to make.

Medium Pot with Lid, Colander, Large Pan or Griddle

2 large Sweet Potatoes
15 oz. Canned Black Beans
12 oz. Shredded Jack Cheese Blend ((or any favorite shredded cheese blend))
10 Tortillas ((flour, wheat or corn))

Quick and Easy Guacamole (optional)

2 Avocados
¼ cup Greek Yogurt
¼ tsp Salt
¼ tsp Garlic Powder
¼ tsp Black Pepper
1 lemon ((optional))

Peel sweet potatoes and cut into large chunks (although the smaller the cut pieces are, the quicker the boiling process will be). Place into a medium pot and fill up with water just until all the sweet potato pieces are covered.
Place the pot on high heat and bring to a boil. Allow to boil for a few minutes, then bring heat down to medium and cover with a lid. Cook for about 15-20 minutes or until the sweet potatoes are tender enough to pierce easily with a fork.
While the sweet potatoes are boiling, begin preparing quesadillas. Empty black beans into colander and rinse with water and drain. Place tortillas on griddle or pan (if making in a pan, you will most likely need to make the quesadillas in batches). Scoop a spoonful of black beans into each tortilla, evenly distributing between all the tortillas. Set the colander aside to use for the sweet potatoes. If making the guacamole see instructions below.
When sweet potatoes are tender, drain in colander. Dice the sweet potatoes into small pieces and then evenly distribute between all the tortillas. Sprinkle a handful of cheese on top and then fold each tortilla in half into a semi-circle.
In Griddle or Pan cook quesadillas about 3-4 minutes on each side. Flip when side is toasted and golden.
Serve warm with salsa, guacamole, sour cream, or a favorite dipping sauce.

Quick and Easy Guacamole

Cut avocados in half and remove peel. In Small bowl mash avocados with either a fork or a masher. Depending on your preference, you can leave the avocado chunky or keep mashing until smooth.
Add greek yogurt, salt, garlic powder and pepper and mix together. Optional-squeeze a little bit of lemon juice and mix.

Appetizer, Main Course

Sweet Potato and Black Bean Quesadilla