A classic vegetarian pairing. Black beans, seasoned and roasted sweet potatoes, and melty cheese. What could be wrong with that?
Ingredients
- 1/2-inch cubed, peeled sweet potatoes: 5 cups
- extra-virgin olive oil: 2 Tbsp
- chili powder: 1 tsp
- ground cumin: 1 tsp
- oregano: 1 tsp (dried)
- garlic powder: 1 tsp
- onion powder: 1 tsp
- sea salt and freshly cracked black pepper: (to taste)
- flour tortillas: 4 piece (12 inch)
- old Cheddar cheese: 2 cups (shredded)
- black beans: 1 can (19 ounce can, drained)
- salsa: 0.5 cup
- Monterey Jack cheese: 2 cups (shredded)
- sour cream: 0.25 cup (for topping)
- fresh cilantro: 0.25 cup (for garnish, chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
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Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
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Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
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Heat a large skillet over medium heat.
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Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
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Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.
