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Exploring the world of plant-based recipes can lead to delightful culinary discoveries, and Sweet Potato & Black Bean Quesadillas are a perfect example of this. This dish not only satisfies cravings but also serves as a hearty, nutritious option for anyone looking to enjoy a flavorful meal without meat. With a blend of sweet and savory ingredients, these quesadillas offer a delightful twist on traditional recipes, making them ideal for both casual dinners and impressive gatherings. In this article, we will guide you through the process of creating these scrumptious quesadillas from scratch, discussing the health benefits of the ingredients and providing insights into the versatility of this dish.

Roasted Sweet Potato Black Bean Quesadillas

Discover the deliciousness of Sweet Potato & Black Bean Quesadillas, a delightful plant-based recipe that satisfies your cravings while packing a nutritional punch. These quesadillas combine the creamy sweetness of roasted sweet potatoes with protein-rich black beans, seasoned to perfection with spices like cumin and smoked paprika. Perfect for casual dinners or impressive gatherings, this recipe is versatile and customizable, making it a go-to option for anyone seeking a hearty, flavorful meal. Learn how to make these scrumptious quesadillas from scratch, and explore the health benefits of their wholesome ingredients!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 cup shredded cheese (cheddar or Monterey Jack)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil

4 large flour tortillas

Fresh cilantro, chopped (for garnish)

Salsa or guacamole (for serving)

Instructions
 

Roast the Sweet Potatoes:

    Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Stir halfway through to ensure even cooking.

      Mix the Filling:

        In a large bowl, combine the roasted sweet potatoes, black beans, and half of the shredded cheese (reserve the other half for topping). Stir gently to combine, being careful not to mash the sweet potatoes too much.

          Prepare the Quesadillas:

            Heat a large skillet over medium heat. Take one tortilla and add a generous scoop of the sweet potato and black bean mixture to one half of the tortilla. Sprinkle some of the reserved cheese on top of the filling before folding the tortilla in half.

              Cook the Quesadillas:

                Place the folded quesadilla in the heated skillet and cook for about 3-4 minutes per side, or until each side is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.

                  Serve:

                    Once cooked, remove the quesadillas from the skillet and let them cool for a minute before slicing them into wedges. Serve hot, garnished with fresh cilantro and your choice of salsa or guacamole.

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings