Sweet Potato and Black Bean Quesadillas

My vegetable quesdillas have been something I’ve made since before I was married. Basically, I would mix whatever flavors and ingredients I was in the mood for at the time. I used to use store tortillas, and now I can make my own! This “recipe” is pretty loose because I like to mix up the amounts and vegetables based on the time of year and what is on sale. You can feel free to do the same. Certain things are staples, like the beans and corn. The sweet potato adds a great texture, and K said it acts like a meat substitute, which wasn’t my intention, but hey, I’ll take it!

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We naturally serve ours with some chopped tomatoes (or salsa if we made it), guacamole, and sour cream. It’s our standard Mexican toppings.

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But even on its own, not bad. Quesadillas bring me back to college life when my friend Sarah and I would order them all the time from the school diner. With the sour cream on the side….oh yeah, that was good stuff.

Directions for Sweet Potato and Black Bean Quesadillas

  • 2 large bell peppers (red, yellow, or orange), finely chopped
  • 1 large sweet potato
  • Chili powder
  • Salt
  • Pepper
  • Oil
  • Cumin
  • 1 can (about 15 ounces) black beans, rinsed
  • 1 cup frozen corn
  • 1 green onion, chopped
  • 1/4 cup chopped cilantro
  • 1-2 cups shredded cheddar cheese
  • Tortillas

Begin by sauteing the bell peppers in some oil, along with some chili powder, salt, pepper, and cumin (all to taste) over medium heat.

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You can partially-cook the sweet potato by roasting it in an oven or cooking it in the microwave. When it is soft and you can remove the skin, peel it and chop into 1/4 to 1/2-inch pieces. Add the black beans, corn, and onion to the bell peppers.

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Add more seasoning as necessary.

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After a few minutes, remove and set aside in a bowl. Brown the potato in the same pan along with the cilantro and some more seasoning.

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Remove and put in the same bowl as before. Stir in the cheese.

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Cook (or warm) the tortillas in a skillet. Then, do one tortilla a time in the skillet. Place in the pan, then add some of the filling inside before covering with another tortilla.

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Cook for a minute before flipping to the other side. Serve warm.

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Directions for Sweet Potato and Black Bean Quesadillas (without pictures)

  • 2 large bell peppers (red, yellow, or orange), finely chopped
  • 1 large sweet potato
  • Chili powder
  • Salt
  • Pepper
  • Oil
  • Cumin
  • 1 can (about 15 ounces) black beans, rinsed
  • 1 cup frozen corn
  • 1 green onion, chopped
  • 1/4 cup chopped cilantro
  • 1-2 cups shredded cheddar cheese
  • Tortillas

Begin by sauteing the bell peppers in some oil, along with some chili powder, salt, pepper, and cumin (all to taste) over medium heat. You can partially-cook the sweet potato by roasting it in an oven or cooking it in the microwave. When it is soft and you can remove the skin, peel it and chop into 1/4 to 1/2-inch pieces. Add the black beans, corn, and onion to the bell peppers. Add more seasoning as necessary. After a few minutes, remove and set aside in a bowl. Brown the potato in the same pan along with the cilantro and some more seasoning. Remove and put in the same bowl as before. Stir in the cheese.

Cook (or warm) the tortillas in a skillet. Then, do one tortilla a time in the skillet. Place in the pan, then add some of the filling inside before covering with another tortilla. Cook for a minute before flipping to the other side. Serve warm.

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