/gheeː peaː teaː/
Servings: 4 | 30 minutes | 350 kcal
This recipe is an innovative take on the traditional Mexican quesadilla, originally made with cheese (queso in Spanish). The sweet potato and black bean filling takes inspiration from the plant-based, protein-rich foods native to Central and South America.
This recipe was born out of a need for a quick, healthy, and filling meal that could satisfy both my carnivore and vegan friends. When I first served these quesadillas, they were such a hit that they became a regular staple at our get-togethers.
Ingredients
- 2 pieces Sweet potato
- 1 cups Black beans
- 4 pieces Tortillas
- 2 teaspoons Olive oil
- 1 teaspoons Cumin
- 1 teaspoons Salt
- 1 teaspoons Pepper
- 1 cups Guacamole
- 1 cups Salsa
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Peel the sweet potatoes, cut them into small cubes, and toss them in olive oil, cumin, salt, and pepper.
- Roast the sweet potatoes in the oven for around 20 minutes, or until they are soft and slightly caramelized.
- While the sweet potatoes are roasting, rinse and drain your black beans.
- Once the sweet potatoes are done, mash them slightly in a bowl, then add in the black beans.
- Heat a pan over medium heat, and place a tortilla in the pan. Spread the sweet potato and black bean mixture over half of the tortilla, then fold the other half over the top.
- Cook the quesadilla for around 3 minutes on each side, or until it' golden and crispy.
- Serve your Sweet Potato and Black Bean Quesadillas with a side of guacamole and salsa. Enjoy!