Description
A forgiving and delicious vegetarian quesadilla recipe featuring caramelized sweet potatoes, spiced black beans, and crispy tortillas. It’s a quick, one-pan meal that is kid-approved and packed with flavor.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 8 large flour tortillas (10-inch / 25cm diameter)
- 2 cups (200g) shredded Mexican blend cheese
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 2 tbsp butter (divided)
- Salt and pepper to taste
Instructions
- Dice sweet potatoes into 1/2-inch cubes. Drain and rinse black beans.
- In a small bowl, mix black beans with smoked paprika, cumin, garlic powder, salt, and pepper.
- Heat a large skillet over medium heat with 1 tablespoon of butter. Add sweet potatoes in a single layer and cook for 2 minutes without moving.
- Stir sweet potatoes and continue cooking for 6-8 minutes until tender and golden. If needed, add 2 tablespoons of water and cover for 2 minutes to steam. Remove from pan and set aside.
- In the same pan, add the spiced black beans and cook for 2-3 minutes until hot and spices are toasted.
- Return sweet potatoes to the pan with the beans. Mix well and taste for seasoning. Set filling aside.
- Wipe skillet if too greasy, or leave as is. Heat over medium-low heat with 1 tablespoon of butter.
- Place a tortilla in the pan. Sprinkle 1/4 cup cheese on one half, add a generous scoop of filling, then top with another 1/4 cup cheese. Sprinkle 1/4 cup cheese on the other half of the tortilla.
- Fold tortilla in half and press gently. Cook for 2-3 minutes until deep golden brown and crispy.
- Carefully flip and cook the other side for 2-3 minutes until cheese is bubbling.
- Remove from pan and let rest for 1 minute before cutting into wedges. Serve immediately.
Notes
Do not overfill the tortilla to prevent bursting. Use medium-low heat to ensure cheese melts before tortilla burns. Let quesadillas rest for 1 minute after cooking to allow cheese to set. For best texture, serve immediately; reheating in a skillet or air fryer is recommended over microwaving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 quesadillas
- Calories: 520
- Sugar: 8
- Sodium: 680
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 65
- Fiber: 12
- Protein: 18
Keywords: sweet potato quesadillas, black bean quesadillas, vegetarian dinner, easy weeknight meals, one pan meal, gluten-free option, kid-friendly recipes