Roasted Sweet Potato Quesadillas (Printable)

Vibrant quesadillas with roasted sweet potatoes, black beans, and melty cheese for a hearty meal.

# Ingredient List:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil
05 - Salt and freshly ground black pepper, to taste

→ Beans & Cheese

06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 ½ cups shredded Monterey Jack or Cheddar cheese (about 5.3 oz)
08 - 2 tablespoons chopped fresh cilantro (optional)
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon chili powder

→ Assembly

12 - 4 large flour tortillas (approx. 10 inches)
13 - Cooking spray or vegetable oil for frying

# Steps:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the diced sweet potatoes, red onion, and red bell pepper with olive oil, salt, and pepper until evenly coated.
03 - Spread the vegetable mixture evenly on the baking sheet and roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.
04 - In a mixing bowl, gently combine the roasted vegetables, black beans, shredded cheese, cilantro (if using), cumin, smoked paprika, and chili powder.
05 - Lay out the tortillas and spread one-quarter of the filling over half of each tortilla. Fold them over to enclose the filling.
06 - Heat a large non-stick skillet over medium heat and lightly grease with oil or cooking spray. Cook two quesadillas at a time for 2 to 3 minutes per side until golden brown and the cheese has melted.
07 - Slice the cooked quesadillas into wedges and serve warm, optionally accompanied by salsa, sour cream, or guacamole.

# Expert Advice:

01 -
  • The sweet potatoes get this incredible caramel crust while staying creamy inside, which sounds simple but changes everything about how the filling tastes.
  • You can have dinner ready in under an hour with just one baking sheet and one skillet, which means less cleanup and more time actually eating.
  • It's genuinely filling and packed with beans and vegetables, so you don't feel like you need three of these to be satisfied.
02 -
  • Don't skip the halfway stir during roasting; it's the difference between evenly caramelized vegetables and some that are tender while others are still half raw.
  • Let the roasted vegetables cool for just a minute or two before mixing them with the cheese and beans, otherwise the cheese starts melting before you even get to the pan.
  • Medium heat for cooking the quesadillas is your friend; high heat burns the tortilla before the cheese inside melts.
03 -
  • If you're cooking for a crowd, roast all your vegetables ahead of time and store them in the fridge, then assemble and cook the quesadillas fresh when you're ready to serve.
  • Use a meat thermometer or just touch the center of a quesadilla; if it feels hot to the touch, the cheese inside is melted even if you can't see it.
  • Leftover filling keeps for three days in the fridge and reheats beautifully in a pan or the oven, so don't hesitate to make extra.

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