Roasted Sweet Potato Quesadillas (Printable)
A vibrant blend of roasted sweet potatoes, black beans, and melted cheese in a satisfying Mexican-inspired dish.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil
05 - Salt and freshly ground black pepper, to taste
→ Beans & Cheese
06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 ½ cups shredded Monterey Jack or Cheddar cheese (approximately 5.3 oz)
08 - 2 tablespoons chopped fresh cilantro (optional)
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon chili powder
→ Assembly
12 - 4 large flour tortillas (10 inches)
13 - Cooking spray or a small amount of vegetable oil for frying
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss diced sweet potatoes, sliced onion, and diced bell pepper with olive oil, salt, and pepper.
03 - Spread the vegetable mixture evenly on the prepared baking sheet and roast for 20 to 25 minutes, stirring halfway through, until sweet potatoes are tender and caramelized.
04 - In a mixing bowl, gently combine the roasted vegetables, black beans, shredded cheese, cilantro if using, ground cumin, smoked paprika, and chili powder.
05 - Lay out tortillas and spread one quarter of the filling over half of each tortilla; fold over to enclose.
06 - Heat a large non-stick skillet over medium heat and lightly grease with cooking spray or oil. Cook two quesadillas at a time for 2 to 3 minutes per side until golden brown and cheese melts.
07 - Slice quesadillas into wedges and serve warm with salsa, sour cream, or guacamole as desired.
# Expert Tips:
01 -
- Crispy-cheesy on the outside, warm and hearty on the inside—exactly what comfort food should be.
- Roasting the vegetables first means they're golden and sweet, not steamed into blandness.
- The whole thing comes together in under an hour, and most of that is just waiting for the oven.
02 -
- Don't skip the roasting step—boiled or raw sweet potatoes will make the quesadilla watery and disappointing.
- Medium heat is your friend here; high heat will char the tortilla before the cheese melts.
03 -
- Toast your tortillas lightly on a dry skillet before filling them—it keeps them from falling apart and makes them sturdier.
- If you have picky eaters, assemble individual quesadillas so people can customize their own spice levels.