Sweet Potato Black Bean Quesadillas


Black Beans




Sweet Potatoes

Cumin Oregano Cayenne Pepper Garlic & Onion Powder Salt & Pepper

Shredded Cheese

Olive Oil


Preheat the oven to 425 degrees F. In a small bowl, combine the cumin, oregano, cayenne pepper, onion powder, garlic powder, salt and black pepper.

On a sheet pan, toss the diced sweet potatoes with the spice mixture.  Spread them out in a single layer.

Roast the sweet potatoes until they are starting to brown and are tender in the middle, about 25 minutes. Add the kale to the sheet pan and roast for an additional 5 minutes.

Stir the black beans and cilantro with the roasted sweet potatoes and kale on the baking sheet.

Assemble the quesadillas on a parchment paper-lined sheet pan. Sprinkle half a tortilla with cheese. Spoon on the filling and sprinkle with additional cheese. Fold over the tortilla and bake for 10-12 minutes.

Sweet Potato Black Bean Quesadillas