Black Bean and Sweet Potato Quesadillas

Yup, another sweet potato recipe!

That’s two this week! Don’t be mad…I’ll let you in on a littttttttttle secret: I made the spicy lentil recipe first and used leftover sweet potatoes from that to make this. I guess it helped that I started with two sweet potatoes the size of my head (does anyone else always buy the LARGEST vegetable they see at the store?). This is a prime example of me attempting to get creative with leftovers—and it didn’t turn out too shabby if you ask me!

These quesadillas are super simple. But that’s just how I like ‘em.

I would say they are more fit to be a snack than a meal. I couldn’t have been the only kid who rushed home from school to melt cheddar cheese between two flour tortillas while watching Saved by the Bell re-runs.

No biggie.

I digress.

Instead, let’s get back to these quesadillas! Like I said, they are super simple snacky snacks….I tossed the roasted sweet potatoes in cumin, cayenne, garlic powder and chili powder then sandwiched them with black beans and cheese in between two whole-wheat tortillas.

Like I said….more of a snack or appetizer than a full meal, but perfect with a glass of wine around noon 5pm or even cold straight out of the fridge. Another fun idea would be to drizzle barbecue sauce inside each quesadilla before heating for a Southwestern flair….or adding goat cheese! The opportunities are endless. I know these aren’t fancy, but I hope you guys enjoy them as much as I did! Love quesadillas and want more? Try these tomorrow morning. Your welcome.

I’m off to enjoy my last day home with my parents, but before I forget! The winner of the Cookie Cravings e-cookbook package is comment number 90—Megan Meyer! Megan, email me at jenna {at} eatliverun.com and I’ll hook you up! Congrats!

You can purchase your own copy of Cookie Cravings here! (Thanks Maria and Josh for providing such a fun giveaway! love you guys!)

Black Bean and Sweet Potato Quesadillas

makes two quesadillas

Print this recipe!

Ingredients:

16 oz small diced sweet potatoes (from about two average size sweet potatoes)

2 tsp cumin

1 tsp chili powder

1/2 tsp sea salt

1/4 tsp garlic powder

pinch of cayenne pepper

1 15-oz can black beans, drained and rinsed

2 tsp oil

2 cups shredded Mexican blend cheese

salsa/hot sauce for serving

Directions:

Preheat oven to 400 degrees.

Place cubed sweet potatoes in a bowl and sprinkle over with spices and salt. Drizzle oil over as well and toss well to combine. Spread sweet potatoes out on a lined baking sheet and roast for about 30 minutes, until very tender.

Heat up a large skillet over high heat. Place one tortilla at the bottom and spread roasted sweet potatoes over top. Then, add about 1/2 cup black beans and a large handful of cheese. Place another tortilla on top. Press another heavy skillet over top of the quesadilla while cooking (I like to cook my quesadillas in a grill pan and then press a cast iron skillet on top).

Serve quesadilla with hot sauce and/or salsa with a glass of wine ’round snacktime.

Time:

15 minutes

 

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Tagged as: appetizers, healthy, snacks, vegetarian