Sweet Potato Black Bean Quesadillas

18 INGREDIENTS • 6 STEPS • 1HR 15MINS

Sweet Potato Black Bean Quesadillas

Recipe

5.0

1 rating

These quesadillas are hearty and flavorful. They're simple to make and so good with toppings!

These quesadillas are hearty and flavorful. They're simple to make and so good with toppings!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

1HR 15MINS

Total Time

$1.93

Cost Per Serving

Ingredients

Servings

4

us / metric

Quesadillas

6

Medium Sweet Potatoes

185 g

Canned Black Beans, drained, rinsed

1 Tbsp

Fresh Cilantro, chopped

1/2 tsp

Dried Onions

1/2 tsp

Garlic Powder

1/2 tsp

1/2 tsp

Ground Cumin

8

Flour Tortillas

225 g

Shredded Mexican Cheese Blend

to taste

to taste

Ground Black Pepper

as needed

as needed

Nonstick Cooking Spray

Optional Toppings

to taste

Avocados, sliced

to taste

to taste

Salsa

to taste

Fresh Cilantro, chopped

to taste

Nutrition Per Serving

VIEW ALL

Calories

288

Fat

18.5 g

Protein

16.4 g

Carbs

13.9 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

Author's Notes

You could also use a panini press or griddle for this recipe instead of a waffle maker.

Cooking Instructions

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step 1

Preheat the oven to 350 degrees F (180 degrees C) and line a sheet tray with foil.

step 2

Slice the Sweet Potatoes (6) all over with a knife to ventilate them and allow the oil and seasoning to seep through. Then drizzle them all generously with Olive Oil (as needed) and sprinkle liberally with Salt (to taste) and Ground Black Pepper (to taste). Roast them until tender for about 40 minutes, then let them cool enough to handle.

step 2 Slice the Sweet Potatoes (6) all over with a knife to ventilate them and allow the oil and seasoning to seep through. Then drizzle them all generously with Olive Oil (as needed) and sprinkle liberally with Salt (to taste) and Ground Black Pepper (to taste). Roast them until tender for about 40 minutes, then let them cool enough to handle.

step 3

When they are cool enough to handle, cut them in half and scoop the flesh right out of the skin into a mixing bowl. Then mash them well with a fork. Stir in the Canned Black Beans (185 g), Fresh Cilantro (1 Tbsp), Dried Onions (1/2 tsp), Garlic Powder (1/2 tsp), Paprika (1/2 tsp) and Ground Cumin (1/2 tsp).

step 3 When they are cool enough to handle, cut them in half and scoop the flesh right out of the skin into a mixing bowl. Then mash them well with a fork. Stir in the Canned Black Beans (185 g), Fresh Cilantro (1 Tbsp), Dried Onions (1/2 tsp), Garlic Powder (1/2 tsp), Paprika (1/2 tsp) and Ground Cumin (1/2 tsp).

step 4

Get out a waffle maker and preheat it. Spray it well with Nonstick Cooking Spray (as needed). Take a Flour Tortillas (8) and spread a 1/4 of the filling on it. Sprinkle 1/4 of the Shredded Mexican Cheese Blend (225 g) on top and close it with another tortilla.

step 4 Get out a waffle maker and preheat it. Spray it well with Nonstick Cooking Spray (as needed). Take a Flour Tortillas (8) and spread a 1/4 of the filling on it. Sprinkle 1/4 of the Shredded Mexican Cheese Blend (225 g) on top and close it with another tortilla.

step 5

Cook it in the waffle iron for 5 minutes, until slightly crisp on the outside and melty. Repeat this with the remaining filling to make 4 total.

step 5 Cook it in the waffle iron for 5 minutes, until slightly crisp on the outside and melty. Repeat this with the remaining filling to make 4 total.

step 6

Serve with Avocados (to taste), Sour Cream (to taste), Salsa (to taste), Fresh Cilantro (to taste), and Queso Fresco (to taste). Enjoy!!

step 6 Serve with Avocados (to taste), Sour Cream (to taste), Salsa (to taste), Fresh Cilantro (to taste), and Queso Fresco (to taste). Enjoy!!

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