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Black Bean Sweet Potato Quesadillas

Black bean sweet potato quesadillas pair fork-tender spiced sweet potatoes and black beans with melted Monterey Jack cheese. Cooked in a skillet until the tortillas are golden brown, they make a hearty, satisfying dinner.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp olive oil
  • 0.5 yellow onion medium, diced
  • 1 sweet potato medium (about 8 ounces), peeled and cut into 1/2-inch cubes
  • 0.5 tsp kosher salt
  • 0.5 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.33 cup water
  • 1 can (15 oz) black beans drained and rinsed
For the quesadillas
  • 4 flour tortillas 10-inch
  • 2 cups Monterey Jack cheese shredded

Equipment

  • 1 12-inch skillet

Method
 

Cook the filling
  1. Heat the olive oil in a 12-inch skillet over medium heat, add the onion, and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Add the sweet potato, salt, cumin, chili powder, and water; cover and cook over medium-low heat for 10 to 12 minutes, stirring once, until the sweet potato is fork-tender.
  3. Stir in the black beans and cook uncovered for 2 minutes.
  4. Lightly mash the mixture with a fork or potato masher and transfer it to a bowl.
Assemble and cook the quesadillas
  1. Set the skillet over medium heat; for each tortilla, sprinkle 1/4 cup cheese over one half, spoon 3/4 cup filling over the cheese, top with another 1/4 cup cheese, and fold the tortilla in half.
  2. Cook each quesadilla in the skillet for 2 to 3 minutes per side, until the tortilla is golden brown and the cheese is melted; repeat with the remaining tortillas, filling, and cheese.

Notes

For crisp, evenly browned quesadillas, avoid overfilling and cook them in batches as needed. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Use gluten-free tortillas for a gluten-free option.