Roasted Sweet Potato and Black Bean Quesadillas

Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian quesadillas you'll ever taste. So easy to make and most importantly incredibly delicious and filling!

Course: Appetizer, Dinner, Lunch

Cuisine: Mexican, Vegetarian

Keyword: Sweet Potato and Black Bean Quesadillas

Servings: 4

Calories: 488 kcal

Ingredients

• 2 Large Sweet Potatoes, peeled and sliced into chunks
• 4 White Flour Tortilla Wraps
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1/2 tsp Ground Coriander
• 1/4 tsp Cayenne Pepper (or to preference)
• 1/2 can of Black Beans, rinsed
• 2 Large handfuls of Cheddar
• Juice from 1/2 a Lime
• Salt & Black Pepper, to taste
• Olive Oil (see note A)

Extras 'n' optionals:

• Avocado
• Jalapeno
• Fresh Coriander
• Extra Limes
• Sour Cream
• Salsa
• Guac

Method

1. Preheat oven to 200c (390f). 
2. Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 25-30mins or until softened with a caramelized outing.
3. When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Don't mash it into oblivion, you want to keep some of the crispy parts of the potato. Place to one side.
4. Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle or regular pan oiled side face down, making sure the gas is turned off. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Cheese and a squeeze of Lime Juice. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.
5. At this point turn the hob onto a medium heat and fry for around 6-8 mins on each side, or until nice and golden. If you tap on the Quesadillas it should sound slightly hollow and crunchy.
6. Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!
   Recipe Notes

   
   

   

   a) Oil - Other oils such as Avocado, Sunflower and Canola Oil also work great for this recipe. They have a much higher smoking point so should caramelize the sweet potato more effectively in the oven. However, for convenience reasons Olive Oil works absolutely fine.
   
   b) Size - If you don't own a griddle pan, a standard pan will be fine As you can see in the photos I have grill marks and in the video I use a regular. Just comes down to whether you want fancy grill marks or not! Also if the Tortilla doesn't fit, then simply spread the ingredients over one half and fold it over.
   
   c) Flipping - I find the easiest way to flip the quesadillas is to place a plate over the top, flip the pan over so the quesadilla is on the plate, then slide it back on the griddle to fry the other side.
   
   d) Dryness - I've eaten these quesadillas many a time by themselves and they taste fantastic. However, sometimes it's a good idea to pair them with a sauce or dip to reduce any risk of you finding them dry. My recommendations are Homemade Fresh Salsa and Guac!
   
   e) Notes from readers - Sauteed onions and peppers go perfectly if you add them in the filling. If you're adapting to vegan and adding vegan cheese, be sure to use a brand you know and love. Also: Warning - they are filling.
   
   f) Calories - Based between 4 people with no sides or dips.

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