Roasted Sweet Potato and Black Bean Quesadillas
With a spicy mix of cumin and cayenne pepper, you can make these roasted sweet potato black bean quesadillas on a sheet pan in the oven, so they're all ready at the same time.
Servings: 6
Ingredients
- 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 leaves
- 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
Instructions
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the cumin, cayenne pepper, oregano, onion powder, garlic powder, salt and black pepper.
- Toss the sweet potatoes with olive oil and the spice mixture on a sheet pan. Spread them into a single layer.
- Roast the sweet potatoes for 25 minutes until they are just starting to brown at the edges, and they are tender in the middle.
- Add the kale to the sheet pan and continue roasting for 5 minutes until the kale is crisp.
- Stir the black beans and cilantro into the roasted sweet potatoes and kale.
- Line a sheet pan with parchment paper. To assemble the quesadillas, place the tortillas on the baking sheet. Sprinkle cheese one half of each of the tortillas. Spoon the sweet potato-black bean filling on top. Then sprinkle with additional cheese. (You will need 1/4 cup cheese total for each quesadilla.) Fold over the tortillas, gently pressing them down.
- Bake the quesadillas for 10-12 minutes flipping them over halfway through baking. They should be lightly browned with melted cheese.
- Cut the quesadillas and top with chopped cilantro. Serve with salsa and lime wedges.
Notes
If you don’t like cilantro, leave it out or substitute with thinly sliced scallions.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a 400-degree F oven for 10-12 minutes, flipping over halfway through baking. It’s best to reheat them in the oven and not in the microwave.
To freeze the quesadillas up to 1 month, place a piece of parchment paper or wax paper in between each one to prevent them from sticking together. Then freeze them in the same airtight container. Reheat frozen quesadillas in a 400-degree F oven for 14-16 minutes, flipping over halfway through baking.
Nutrition
Calories: 360kcal | Carbohydrates: 51g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 1167mg | Potassium: 718mg | Fiber: 10g | Sugar: 6g | Vitamin A: 17452IU | Vitamin C: 15mg | Calcium: 460mg | Iron: 4mg