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Dipping Sauces Quesadillas Sweet Potato Quesadillas

Dipping Sauces Quesadillas Sweet Potato Quesadillas

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 quesadillas
Course: Main Course
Cuisine: Mexican Inspired
Calories: 450

Ingredients
  

Quesadilla Filling & Assembly
  • 2 tablespoons unsalted butter, softened
  • 4 large flour tortillas, 10-inch size
  • 1 cup mashed sweet potato, cooled
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup finely chopped red onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt

Equipment

  • mixing bowl
  • skillet
  • spatula
  • measuring cups

Instructions
 

  1. In a medium bowl, combine the mashed sweet potato, shredded Monterey Jack cheese, black beans, red onion, ground cumin, chili powder, and kosher salt until evenly mixed.
  2. Lay one tortilla flat on a clean work surface and spread half of the sweet potato mixture evenly over one half of the tortilla, leaving a 1/2-inch border around the edge.
  3. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing gently to seal the edges.
  4. Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of butter, swirling to coat the surface.
  5. Place one filled quesadilla in the skillet and cook for 3-4 minutes until the bottom is golden brown and crisp, then carefully flip using a spatula.
  6. Cook for another 3-4 minutes on the second side until golden brown and the cheese inside is fully melted.
  7. Transfer the cooked quesadilla to a cutting board and repeat the cooking process with the remaining butter and second quesadilla.
  8. Let the quesadillas rest for 2 minutes before slicing each into 3 wedges for serving.