Black Bean and Sweet Potato Quesadillas

A plant-forward twist on a Mexican classic.

By Kate Morgan | Experience Life

Makes 4 servings
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients

2 large sweet potatoes (about 2 lb.), peeled and diced into 1-inch cubes
1 tsp. sea salt, divided
1 15-oz. can black beans, drained and rinsed
1½ tsp. ground cumin
1 tsp. dried oregano
¼ tsp. garlic powder
⅛ tsp. chili powder, plus more to taste
5 oz. queso fresco, crumbled or diced
5 oz. white cheddar cheese, grated
4 tsp. extra-virgin olive oil, divided
8 8-inch tortillas (corn, flour, or other)
½ small white onion, diced

Directions

STEP 1

In a large saucepan over medium heat, add the sweet potatoes and just enough water to cover them.

STEP 2

Stir in ½ teaspoon of the salt, then cover and bring to a simmer. Cook until the potatoes are fork-tender, about seven to 10 minutes. Drain and transfer to a large bowl to cool slightly before roughly mashing with a fork.

STEP 3

Add the beans, cumin, oregano, garlic powder, chili powder, remaining ½ teaspoon salt, and cheeses to the mashed sweet potatoes. Stir to combine.

STEP 4

Heat a skillet over medium, then add 1 teaspoon of the olive oil.

STEP 5

Lay one tortilla in the pan, then cover it with a layer of the sweet potato mixture. Sprinkle with the diced onion, then top with a second tortilla.

STEP 6

Cover and cook until the cheese has melted, about three minutes.

STEP 7

Uncover the skillet and carefully flip the quesadilla, then cook, uncovered, until both sides are golden brown and the edges are starting to crisp, about three minutes more. Repeat with the remaining olive oil, tortillas, and sweet potato mixture.

STEP 8

Allow the quesadillas to cool slightly before cutting into wedges and serving.

Photography: Terry Brennan.

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