Black Bean, Corn, and Sweet Potato Quesadilla
Quesadillas are a quick meal in their own right. I love to stuff them full of vegetables and cheese and serve them with a fresh salad and hot soup.
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Ingredients
For the Quesadillas:
- ½ cup black beans
- 1 cup sweet potato diced
- 1 tbsp olive oil
- 1 tbsp taco seasoning mix
- 8 tortillas
- 2 ½ cups queso fresco cheese
- 1 cup corn
Garnish With:
- sour cream
- guacamole sauce
- pico de gallo salsa
Instructions
Cook the Beans
- Sort and rinse dry black beans and place in a pot and cover with water. Bring to a boil then reduce to low and simmer for 1 to 2 hours.½ cup black beans
- When the beans are tender, remove them from heat and set aside for later use.
Cook Sweet Potatoes
- Preheat oven to 375 degrees F.
- Peel and chop the sweet potato into small cubes.1 cup sweet potato
- Toss sweet potato cubes with olive oil and taco seasoning in a mixing bowl.1 tbsp olive oil, 1 tbsp taco seasoning mix
- Place sweet potato on a parchment paper-lined baking sheet in a single layer.
- Bake in the oven for 30 minutes or until potatoes are fork-tender and set aside for later use.
Cook the Quesadilla
- Set a large skillet on medium-high heat.
- Place one tortilla in the pan and sprinkle1/4 cup of cheese all over the tortilla.8 tortillas, 2 ½ cups queso fresco cheese
- Next, add a layer of beans, corn, and sweet potatoes. Add another 1/4 cup cheese on top.1 cup corn
- Place another tortilla on top of the filling.
- When cheese begins to melt, flip the quesadilla and toast the other side until golden brown.
- Remove from heat and cut into 8 slices, like a pizza. Repeat with remaining ingredients.
- Garnish with sour cream, guacamole, and salsa.
Nutrition
Calories: 352kcal
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