Black Bean And Sweet Potato Quesadillas – a delicious recipe with sweet potato, fresh cilantro, chili powder, salt, frozen corn, black beans. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
2
Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
3
Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
4
Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.
909
kcal
Calories
12
g
Fat
166
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large sweet potato, peeled and diced, 1 teaspoon chopped fresh cilantro, 1/4 teaspoon chili powder, 1/2 teaspoon salt, and more.
Yes, Black Bean And Sweet Potato Quesadillas falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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