Roasted Sweet Potato Quesadillas (Printable Version)

A flavorful blend of roasted sweet potatoes, black beans, and melted cheese in crisp tortillas.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil
05 - Salt and freshly ground black pepper, to taste

→ Beans & Cheese

06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 ½ cups shredded Monterey Jack or Cheddar cheese (about 5.3 oz)
08 - 2 tablespoons chopped fresh cilantro (optional)
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon chili powder

→ Assembly

12 - 4 large flour tortillas (10 in)
13 - Cooking spray or a small amount of vegetable oil for frying

# How to Make It:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes, sliced red onion, and diced bell pepper with olive oil, salt, and pepper in a large bowl; spread evenly on the baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until tender and caramelized.
04 - In a mixing bowl, combine roasted vegetables, black beans, shredded cheese, cilantro if using, cumin, smoked paprika, and chili powder; mix gently.
05 - Lay out tortillas, spread one-quarter of the filling over half of each tortilla, then fold to close.
06 - Heat a large non-stick skillet over medium heat and lightly grease with oil or cooking spray. Cook two quesadillas at a time for 2 to 3 minutes per side until golden and cheese melts.
07 - Slice into wedges and serve immediately with salsa, sour cream, or guacamole as desired.

# Expert Advice:

01 -
  • Naturally vegetarian but so hearty and satisfying that no one notices the missing meat.
  • The sweet potatoes caramelize beautifully in the oven, developing a deep sweetness that balances the beans perfectly.
  • You can have dinner on the table in under an hour with minimal stress.
02 -
  • Don't skip the halfway stirring during roasting, or your potatoes will brown unevenly and some pieces will still be hard.
  • If your skillet temperature is too high, the tortilla burns before the cheese inside finishes melting—medium heat is your friend here.
  • Let the roasted vegetables cool for a few minutes before mixing with the cheese, or you risk it melting unevenly before the quesadilla even hits the pan.
03 -
  • Don't use pre-shredded cheese from a bag if you can help it—it has anti-caking agents that make it stringy instead of melty and smooth.
  • A cast iron skillet or griddle holds heat more evenly than a regular non-stick pan, which means more consistent browning and better cheese melting.

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