Budget Mexican Vegetarian Sweet Potato Quesadillas
Ingredients
Filling Ingredients
- 2 large sweet potatoes about 1 ½ pounds total
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 1 can black beans 15-ounce, drained and rinsed
- 1 cup frozen corn kernels thawed
- 0.25 cup red onion finely chopped
- 2 tablespoons fresh cilantro chopped
Assembly Ingredients
- 8 8-inch flour tortillas
- 2 cups shredded Monterey Jack cheese
- cooking spray or extra oil for the pan
Equipment
- oven
- baking sheet
- mixing bowl
- non-stick skillet
- spatula
Instructions
- Preheat your oven to 400°F. Pierce the sweet potatoes several times with a fork, place them on a baking sheet, and roast for 45-50 minutes until they are very soft and easily pierced with a knife.
- Scoop the warm sweet potato flesh into a medium bowl, discarding the skins. Mash the sweet potato with a fork until smooth, then stir in the olive oil, chili powder, cumin, garlic powder, and salt until fully combined.
- Add the drained black beans, thawed corn, red onion, and cilantro to the sweet potato mixture. Stir gently until all the ingredients are evenly distributed throughout the filling.
- Lay a tortilla flat on a clean work surface. Spread about ½ cup of the sweet potato filling evenly over one half of the tortilla, then sprinkle with ¼ cup of shredded cheese. Fold the other half of the tortilla over to create a half-moon shape.
- Lightly coat a large non-stick skillet or griddle with cooking spray and heat over medium heat. Cook the quesadilla for 2-3 minutes per side, until the tortilla is golden brown and crispy and the cheese inside is fully melted. Repeat with the remaining tortillas and filling.