Ingredients
| Ingredient | Amount |
|---|---|
| Sweet potato | 2 |
| Canned black beans | 2 cans |
| Flour tortillas | 8 |
| Shredded cheddar cheese | 8 oz |
| Red bell pepper | 1 |
| Yellow onion | 1 |
| Ground cumin | 1 tsp |
| Olive oil | 1 tbsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Heat the oven to 400°F. Peel and dice the sweet potatoes, toss with 1 tbsp olive oil, the cumin, and a pinch of salt, and roast until tender, about 25 minutes. (Or microwave-steam them to save time.)
- Meanwhile drain and rinse the beans. Dice the bell pepper and onion and soften them in a little oil in a skillet, about 5 minutes; add the beans to warm through and mash lightly.
- Wipe the skillet. Lay a tortilla in it over medium, cover half with cheese, sweet potato, and the bean mix, fold, and cook until golden and melted, 2–3 minutes a side. Repeat with the rest.
- Cut into wedges and serve with sour cream or salsa.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
Sweet Potato Black Bean Quesadillas
Well Plated (Erin Clarke)
The reference for roasting the sweet potato and building the filling.