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.
sour cream, guacamole sauce, pico de gallo salsa
Nutrition
Calories: 352kcal
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