Sweet Potato Quesadilla

This sweet potato quesadilla is filled with roasted sweet potatoes, Monterey Jack cheese, and smoky seasonings inside a crispy golden tortilla. Perfect as a hearty appetizer, easy lunch, or meatless dinner.

Course Appetizers, Main Dishes

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 719kcal

Author Diane Gail

Ingredients

1 tablespoon olive oil
1 cup sliced yellow onion
1/2 cup black beans drained and rinsed
2 large garlic cloves pressed
1 1/2 cups roasted sweet potato mashed with a fork
1 teaspoon ground cumin
1/2 teaspoon salt
2 12-inch burrito-style tortilla shells
1 tablespoon butter
2 cups shredded Monterey jack cheese

US Customary - Metric

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, golden brown, and caramelized.
Stir in the black beans and pressed garlic. Cook for 1 to 2 minutes, then add the roasted sweet potato. Sprinkle with the salt and cumin, and stir until heated through.
Butter one side of a tortilla and place it butter-side down in a hot skillet over medium heat. Sprinkle half of the Monterey Jack cheese over the entire tortilla, then spoon half of the sweet potato filling over one half, leaving the other half covered with cheese only.
Cook until the tortilla is golden brown and the cheese begins to melt. Fold the cheese-only half over the sweet potato filling, gently press with a spatula, and continue cooking until the cheese is fully melted. Transfer to a cutting board.
Repeat with the remaining tortilla, butter, cheese, and filling.
Let the quesadillas rest for 1 to 2 minutes, then cut each into 4 wedges and serve hot.

Notes

Roasted sweet potatoes work best for this recipe because they develop a deeper flavor than boiled or steamed sweet potatoes. This recipe is also an excellent way to use leftover roasted sweet potatoes.
Roasted sweet potatoes can be prepared 1 to 2 days in advance and refrigerated until you're ready to make the quesadillas.
Freshly shredded Monterey Jack cheese melts more smoothly than pre-shredded cheese, creating the best texture.
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet until hot and crisp.

Nutrition