Roasted Sweet Potato Quesadilla (Printable)

Savor roasted sweet potatoes with black beans and melted cheese in a flavorful quesadilla.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 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 (10 inches)
13 - Cooking spray or vegetable oil for frying

# How to Make It:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine diced sweet potatoes, red onion, and bell pepper with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, stirring halfway, until tender and caramelized.
03 - In a mixing bowl, gently fold together the roasted vegetables, black beans, shredded cheese, cilantro if desired, cumin, smoked paprika, and chili powder.
04 - Lay out tortillas. Spread onequarter of the filling over half of each tortilla and fold over to enclose.
05 - 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 cheese is melted.
06 - Slice into wedges and serve hot, optionally accompanied by salsa, sour cream, or guacamole.

# Expert Advice:

01 -
  • The sweet potatoes get crispy and almost candy-like at the edges while staying creamy inside, creating a texture contrast that keeps you coming back for another bite.
  • Black beans add earthiness and protein without making the quesadilla feel heavy, so you can eat multiple wedges without guilt.
  • Everything comes together in under an hour, including roasting time, which means you can make this on a weeknight without stress.
02 -
  • Don't skip the caramelization step on the sweet potatoes; roasting at higher heat makes them taste like something special, not just cooked vegetables.
  • If your cheese isn't melting by the time the tortilla is golden, lower the heat slightly, cover the pan with a lid for 30 seconds, and let the residual heat finish the job.
  • Overstuffing is the most common mistake; a thin, even layer of filling cooks faster and actually holds together better when you flip it.
03 -
  • Roast your sweet potatoes the night before and store them in an airtight container; this cuts your active cooking time in half on the day you want to eat.
  • Use a flat spatula or pancake turner instead of tongs when flipping; it gives you better control and less chance of the filling squishing out the sides.

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