With a spicy mix of cumin and cayenne pepper, bake these easy sheet pan sweet potato black bean quesadillas in the oven so they’re all ready at the same time.
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
1–1/2 pounds sweet potatoes, peeled and diced
1 tablespoon olive oil
1 cup chopped kale
1–15 ounce can black beans, drained and rinsed
6 flour tortillas
1–1/2 cups shredded Mexican blend cheese
1 tablespoon chopped cilantro plus more for serving
Salsa and lime wedges for serving
Preheat the oven to 425 degrees F.
In a small bowl, combine the cumin, cayenne pepper, oregano, onion powder, garlic powder, salt and pepper. Toss the sweet potatoes with olive oil and the spice mixture on a sheet pan spreading into a single layer. Roast the sweet potatoes for 25-30 minutes until they are just starting to brown at the edges, and they are tender in the middle. In the last 5 minutes of cooking, scatter the chopped kale on top.
Once the sweet potatoes and kale are out of the oven, mix in the black beans to finish the filling.
Line another sheet pan with parchment paper. Place each tortilla on the pan. Spoon the sweet potato filling and 1/4 cup shredded cheese on one half of each of the tortillas. Sprinkle with cilantro. Fold over the tortillas creating a half-round shape.
Bake the quesadillas for 10-12 minutes until they are lightly browned and the cheese has melted.
Cut the quesadillas into quarters and top with chopped cilantro. Serve with salsa and lime wedges.