Servings
Font
Back
Sweet Potato Black Bean Quesadilla
5 from 3 votes

Sweet Potato Black Bean Quesadilla

Discover the delightful blend of sweet potatoes and black beans in this quesadilla recipe. It's a unique twist on a classic dish, offering a deliciously satisfying meal option.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 453 kcal
Course: Main Course, Dinner
Cuisine: Mexican

Ingredients

  • 2 sweet potato Peeled and diced into small cubes
  • 400 g black beans One can, drained and rinsed
  • 1 onion Red, finely chopped
  • 1 bell pepper Red, diced
  • 2 cloves garlic Minced
  • 1 tsp cumin ground
  • 1 tsp paprika ground
  • 1 tsp chilli powder Adjust to taste
  • salt Adjust to taste
  • black pepper Adjust to taste
  • 4 large tortillas
  • 200 g cheddar cheese Grated
  • olive oil For cooking

Instructions

    Cup of Yum
  1. Heat a tablespoon of olive oil in a large skillet over medium heat.
  2. Add the chopped onion and garlic to the skillet and sauté for about 2-3 minutes until they become translucent.
  3. Add the diced sweet potatoes and cook for another 5-7 minutes, or until the sweet potatoes start to soften and develop a golden color.
  4. Add the diced red bell pepper and cook for an additional 2-3 minutes until they are slightly tender.
  5. Add the drained black beans into the skillet, along with the ground cumin, paprika, chili powder, salt, and black pepper. Stir well to combine all the ingredients and let them cook together for 2-3 minutes.
  6. Lay out one tortilla and sprinkle a portion of the grated cheddar cheese evenly over one half of it.
  7. Spoon a generous portion of the sweet potato and black bean mixture over the cheese.
  8. Fold the tortilla in half to cover the filling, creating a half-moon shape.
  9. Heat a clean skillet over medium-high heat and add a little olive oil. Place the quesadilla in the skillet and cook for about 2-3 minutes on each side until it becomes crispy and the cheese has melted.
  10. Repeat the process with the remaining tortillas and filling.
  11. Once cooked, remove the quesadillas from the skillet and allow them to cool slightly before slicing them into wedges.

Notes

  • Nutritional facts:
  • The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition Information

Calories 453kcal (23%) Carbohydrates 52g (17%) Protein 23g (46%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 50mg (17%) Sodium 528mg (22%) Potassium 864mg (18%) Fiber 13g (52%) Sugar 6g (12%) Vitamin A 16988IU (340%) Vitamin C 10mg (11%) Vitamin D 0.3µg (2%) Calcium 435mg (44%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 453

% Daily Value*

Calories 453kcal 23%
Carbohydrates 52g 17%
Protein 23g 46%
Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 50mg 17%
Sodium 528mg 22%
Potassium 864mg 18%
Fiber 13g 52%
Sugar 6g 12%
Vitamin A 16988IU 340%
Vitamin C 10mg 11%
Vitamin D 0.3µg 2%
Calcium 435mg 44%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.