WHERE HEALTHY MEETS DELISH

Sweet Potato and Black Bean Quesadillas

Sweet Potato and Black Bean Quesadillas

Fall has got to be my favorite time of the year. The leaves change and it’s beautiful! It’s the perfect time to get cozy with a blanket and hot beverage on the couch. It’s pumpkin spice season and it is delicious! (Haters gonna hate!) I LOVE fall’s seasonal foods and can’t get enough of them. Of all those fall foods, sweet potatoes are definitely high up on that list.

Sweet potatoes are one of those amazing foods that are so versatile they’re hard to get bored of. You can have them sweet, savory, in soups, by themselves or honestly any other way you can think of. But let me tell you a secret….

Maybe I’m weird but I’m just not a fan of sweet potato made sweet. Marshmallows on top? That sounds awful to me. I’ve always preferred savory over sweet.  I’d much rather add a ton of herbs and spices than a sugar coating.

Sorry Grandma, but I’m not feeling those candied sweet potatoes at Thanksgiving.

Sweet Potato and Black Bean Quesadillas
Sweet Potato and Black Bean Quesadillas

We happened to have some sweet potatoes hanging out in our kitchen so I thought I’d take advantage and see what I could come up with.

I’ve said before that the less ingredients I have to work with, it seems the more creative my meals. Welp! I forgot to go to the market on market day this week so we were running pretty low on supplies. But like any good Mexican household, you can always count on there being beans and tortillas.

Sweet Potato and Black Bean Quesadillas
Sweet Potato and Black Bean Quesadillas

I boiled the sweet potatoes until they were thoroughly cooked (actually I forgot about them…oops!) and mashed them up until they were good and creamy.

While the potatoes were cooking, I sauteed some onion until nice and caramelized. YUM! Then just assembled all the ingredients and toasted them in a flat pan.

You could cook these quesadillas in the microwave, but wouldn’t get the nice crunch from the tortilla. If you plan on making a bunch, this should also work in the oven. Assemble your quesadillas and lay them out on a lined baking sheet for 10-15 minutes in the oven or until the tortillas look toasty and delicious!

If you’re looking for other ways to spice up your sweet potatoes check out my guest post for All She Cooks! Sweet Potato Healthy Holiday Hash is PERFECT for a health-conscious dish at Thanksgiving.

Sweet Potato Healthy Holiday Hash
Sweet Potato Healthy Holiday Hash

When the table is filled with butter and gravy, you can at least count on this hash to satisfy your holiday cravings AND stay true to your goals!

Sweet Potato and Black Bean Quesadillas

Ingredients

  • 1 sweet potato, peel and roughly chopped
  • 1 1/2 cup black beans, cooked (about one can)
  • 1 onion thinly sliced
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • corn tortillas
  • Salt to taste

Directions

  1. Boil potato until thoroughly cooked and is very soft.
  2. Meanwhile, saute onions over medium heat, stirring occasionally until they are lightly caramelized.
  3. Once potatoes are cooked, remove from pan and mash with a fork until smooth
  4. Assemble quesadillas by spreading a few tablespoons of potato mash on a tortilla. Top with beans and onions before adding another tortilla.
  5. In a flat pan, over medium heat, toast your quesadillas until tortillas are crispy. Be sure to toast both sides.
  6. Top with cilantro, lime and avocado. Enjoy!
Sweet Potato and Black Bean Quesadillas
Sweet Potato and Black Bean Quesadillas


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