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Baked Sweet Potato and Black Bean Quesadillas photo 2

Baked Sweet Potato and Black Bean Quesadillas

Baked sweet potato and black bean quesadillas offer a wholesome, protein‑rich dinner that's crispy on the outside and tender inside.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes peeled and cubed
  • 1 cup black beans canned, drained and rinsed
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 4 pieces tortillas 8‑inch whole‑wheat or corn
Spices & Condiments
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tbsp olive oil
  • 1 tbsp lime juice

Equipment

  • 1 Large skillet

Method
 

Prep the Sweet Potatoes
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, and cayenne. Spread on a parchment‑lined baking sheet and roast for 25 minutes, stirring once, until tender and lightly caramelized.
Assemble Quesadillas
  1. In a bowl, combine the roasted sweet potatoes, black beans, shredded cheese, and lime juice. Mix gently to distribute evenly.
  2. Place a tortilla on a flat surface, spoon half of the filling onto one half, then fold the tortilla over to create a half‑moon shape. Repeat with remaining tortillas.
Cook Quesadillas
  1. Heat a large skillet over medium heat and lightly coat with cooking spray or a drizzle of olive oil.
  2. Place a filled tortilla in the skillet. Cook for 2‑3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted.
  3. Transfer the cooked quesadilla to a cutting board, let rest for 2‑3 minutes, then cut into wedges.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to retain crispness.