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When it comes to satisfying meals that are both delicious and nourishing, savory sweet potato and black bean quesadillas stand out as a top contender. This dish is not just a feast for the taste buds; it also offers a plethora of health benefits, making it an ideal choice for anyone seeking a wholesome, plant-based option. The combination of sweet potatoes and black beans creates a flavorful filling that is as appealing to the eye as it is to the palate, perfect for lunch, dinner, or even a snack.

Sweet Potato and Black Bean Quesadillas

Discover the deliciousness of savory sweet potato and black bean quesadillas! This hearty dish combines the natural sweetness of sweet potatoes with protein-packed black beans, creating a filling that's both nutritious and satisfying. Perfect for any occasion, these quesadillas are easy to customize with your favorite ingredients. Enjoy a wholesome meal that's as visually appealing as it is flavorful, ideal for lunch, dinner, or a quick snack.
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 can (15 oz) black beans, drained and rinsed thoroughly

1 cup shredded cheese (cheddar or Monterey Jack recommended)

½ cup red onion, finely chopped

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and freshly ground black pepper, to taste

4 large flour tortillas

2 tablespoons extra-virgin olive oil

Fresh cilantro, chopped (for garnish)

Slices of avocado (optional, for serving)

Salsa or pico de gallo (for serving)

Instructions
 

Cook the Sweet Potatoes: In a medium saucepan, bring a pot of salted water to a rolling boil. Carefully add the diced sweet potatoes and cook for 10-12 minutes, or until they are fork-tender. Once cooked, drain them well and return the sweet potatoes to the pot.

    Mash the Sweet Potatoes: Using a fork or a potato masher, mash the sweet potatoes in the pot until they reach a smooth consistency. Sprinkle in the ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined and taste for seasoning.

      Mix in Black Beans and Onion: In a large mixing bowl, combine the mashed sweet potatoes with the rinsed black beans and finely chopped red onion. Gently fold the ingredients together, taking care not to mash the black beans too much; you want to preserve their texture.

        Assemble the Quesadillas: Heat a large skillet over medium heat and add 1 tablespoon of olive oil, swirling it around to coat the pan. Place one tortilla in the skillet. On one half of the tortilla, spread a generous amount of the sweet potato and black bean mixture. Sprinkle a handful of shredded cheese on top, then fold the tortilla over to form a half-moon.

          Cook the Quesadillas: Let the quesadilla cook for about 3-4 minutes on one side, or until it turns a lovely golden brown. Carefully flip the quesadilla using a spatula and cook for an additional 3-4 minutes, until the cheese melts and the tortilla becomes crispy.

            Repeat the Process: Once cooked, remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges. Repeat this process with the remaining tortillas and filling, adding more olive oil to the skillet as necessary.

              Serve: Serve the quesadillas warm, garnished with a sprinkle of fresh cilantro. Accompany with slices of creamy avocado and bowls of salsa or pico de gallo for dipping.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

                  Enjoy this delightful combination of flavors and textures that makes for the perfect meal or snack!