Hey y’all! Today, we’re diving into a delicious and hearty dish that’s sure to warm your soul. I’m talking about Sweet Potato Black Bean Quesadillas! These babies are not only super tasty but also pack a punch with nutrition. So gather ’round, and let’s get cooking!
Sweet Potato Black Bean Quesadillas
Look at this goodness! Just feast your eyes on this mouthwatering quesadilla.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- Sour cream or Greek yogurt for serving (optional)
- Salsa for serving (optional)
Instructions
- Start by boiling a pot of water. Toss those sweet potato cubes into the pot and let them cook for about 10-12 minutes, or until they are fork-tender. Drain them and set aside.
- In a bowl, mix together the black beans, corn, cumin, chili powder, salt, and pepper. Add the sweet potatoes into the mix and gently mash everything together, leaving some chunks for texture.
- Heat a large skillet over medium heat and drizzle in a little olive oil. Place a tortilla in the skillet and sprinkle a layer of cheese on one half.
- Load that cheesy half with your sweet potato and black bean mixture. Once you’ve piled it on, fold the other half of the tortilla over to create a half-moon shape.
- Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melty. Repeat the process with the other tortillas.
- Once cooked, slice them up and serve with a dollop of sour cream or a side of salsa to keep things fresh and zesty!
And there you have it! A dish that’s bursting with flavor and keeps your belly happy. Perfect for a quick dinner or fancy enough for a gathering with friends. Enjoy every bite!