Sweet Potato Quesadillas with Black Beans
These Sweet Potato Quesadillas with Black Beans are crispy, cheesy, tasty and perfect for lunch or dinner.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 3 cups of sweet potato (430g) peeled and cut into chunks
- 1 tbsp olive oil
- 1 medium red onion finely chopped
- 1 medium green bell pepper pith and seeds removed then chopped
- 2 cloves of garlic
- 1 15 oz can black beans (400g can) drained and rinsed
- 7/8 of a cup of sweet corn (1 small can, 165g drained weight) drained and rinsed
- 1/4 tsp mild chilli powder
- 1 heaped tsp dried coriander leaf
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1/4 tsp cinnamon
- The juice of one lime
- 8 7.5inch / 19cm soft flour regular tortillas or tortillas of your choice
- 1 cup red Leicester cheese (125g/4oz) grated. If you can't get red Leicester then a sharp cheddar works very well too.
- 4 large scallions (spring onions) sliced
- A handful of fresh coriander
- pickled jalapenos optional
- soured cream
- lime wedges
Add the sweet potato to a saucepan, cover with water and bring to the boil.
While the potatoes are cooking heat a tablespoon of olive oil in a frying pan. Add the red onion and cook for a low to medium heat for 10 minutes. The onion should be a little soft. Add the green pepper and garlic and cook for about 5 minutes.
Stir in the spices and the dried coriander, cook for a minute or two then add the drained black beans and the juice of one lime. Season with salt and pepper. I add up to a teaspoon of salt and black pepper.Stir and cook until the black beans are hot and the peppers are soft.
Once the sweet potatoes are cooked, drain them then mash them with a potato masher.
Drop the mashed sweet potato into the bean mixture and add the sweetcorn, stir until everything is combined.
Slightly oil a skillet pan, then heat it over medium heat.Place a tortilla on the pan, add two heaped dessert spoons of the sweet potato mixture onto one half of the tortilla. Add some chopped scallion/spring onions, some fresh coriander leaves and a generous amount of grated cheese. Fold the tortilla over the sweet potato mixture and press down gently with a turner.After 3 minutes use the turner to carefully flip the quesadilla.Cook the other side for 2 or 3 minutes until the tortilla is browned and the cheese is melted.
Cut the quesadilla into 3 then serve with sour cream and guacamole.
- Nutrition information is calculated using an online nutrition too and is approximate. The information is based on one quesadilla and does not include guacamole and /or sour cream.
- Cheese, I recommend red Leicester for these sweet potato quesadillas, however, if you can't get that then a good sharp/mature cheddar works well too.
- Make it Vegan, swap the cheese for your favourite vegan cheese, if you can get a meltable vegan cheese then that would give you the best results.
- Make it Gluten Free, swap the flour tortilla for your favourite gluten-free tortillas.
- Storing, if you have sweet potato mixture leftover then leave it to cool and keep it, covered, in the fridge for 1 or 2 days. No need to reheat it in a pan, just add it to the tortilla and cook over low heat until the filling is piping hot.
- Freezing, I don't recommend you freeze the cooked quesadilla however you could freeze the sweet potato filling. Leave it to cool then pop it into a freezer friendly container. Defrost in the fridge overnight then add to the tortilla as above.
Calories: 253kcal | Carbohydrates: 41.9g | Protein: 11.2g | Fat: 5.6g | Saturated Fat: 0.5g | Sodium: 259mg | Potassium: 700mg | Fiber: 8.2g | Sugar: 2.7g | Calcium: 40mg | Iron: 2.7mg