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Quesadillas have long been a staple in various cuisines, particularly in Mexican and Tex-Mex dishes. These versatile delights, typically made from flour or corn tortillas filled with cheese and various other ingredients, offer a delightful combination of flavors and textures that appeal to many. Over the years, they have evolved far beyond their traditional roots, allowing for creativity in fillings that cater to different dietary preferences and tastes.

Sweet Potato and Black Bean Quesadillas

Discover a delightful twist on a classic dish with these Sweet Potato & Black Bean Quesadillas. Packed with nutritious ingredients, this vegetarian-friendly recipe combines creamy sweet potatoes and hearty black beans for a satisfying filling. It's easy to prepare and perfect for families looking to enjoy healthy meals. Customize with your favorite spices and enjoy these crispy quesadillas for lunch, dinner, or a quick snack. Experience a burst of flavor in every bite and elevate your culinary repertoire!
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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 pepper jack)

1 small red onion, finely chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chili powder

Salt and pepper, to taste

4 large flour tortillas

2 tbsp olive oil

Fresh cilantro, for garnish

Lime wedges, for serving

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Cook the Sweet Potatoes: In a medium pot, bring water to a boil. Add the diced sweet potatoes and cook for about 10-12 minutes, until tender. Drain and mash lightly with a fork or potato masher. Set aside.

    Prepare the Filling: In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped red onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Mix the Ingredients: In the skillet, add the mashed sweet potatoes, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Mix well and cook for 2-3 minutes until everything is heated through. Remove from heat.

        Assemble the Quesadillas: Lay out the flour tortillas on a flat surface. On one half of each tortilla, spread a generous amount of the sweet potato and black bean mixture. Top with shredded cheese and fold the other half of the tortilla over.

          Cook the Quesadillas: In the same skillet, add the remaining tablespoon of olive oil over medium heat. Carefully place the folded quesadillas in the skillet (you may need to do this in batches). Cook for 3-4 minutes on each side until the tortillas are golden brown and crispy, and the cheese is melted.

            Serve: Remove the quesadillas from the skillet and let them sit for a minute. Slice them into wedges and garnish with fresh cilantro. Serve with lime wedges and sour cream or Greek yogurt on the side.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings