Black Bean and Sweet Potato Quesadillas Recipe - Allrecipes.com
Black Bean and Sweet Potato Quesadillas Recipe
  • READY IN 50 mins

Black Bean and Sweet Potato Quesadillas

Recipe by  

"I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
  2. Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
  3. Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
  4. Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.
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Reviews More Reviews

Most Helpful Positive Review
May 20, 2014

Very good meatless recipe but is fab when spiced up a bit more. I doubled the corn, used 2 cups of mashed sweet potatoes, and added LOTS of cilantro. I tripled the chili pwd and added cumin, garlic pwd. cayenne, and anything else I thought would taste good! I used a mixture of sharp cheddar and pepper jack cheeses, and just mixed everything together, except cheese, to simplify. Served it with avocado, sour cream, and salsa. Yum! Will absolutely make again.

 
Most Helpful Critical Review
May 08, 2014

I thought it was pretty good, but my husband and boys did not like it at all. My husband just couldn't get the idea of sweet potato pie on a tortilla out of his head.

 

26 Ratings

Jan 06, 2014

Tried this for dinner tonight, really good! I also went the lazy route, once the potatoes were softish, I poured the water off and added black beans and corn, garlic, chili, and onion powder to the same pot, then just mushed it all together. Spread on whole wheat tortilla and added spinach and cheese, and voila, dinner! Nice basic recipe that you could add lots of interesting things to, definitely a keeper. Thanks!

 
Apr 19, 2013

Delicious, healthy, and nutritious. I will make these again!

 
Oct 06, 2013

Found this online for my mom, who's a less than average cook. Easy to make, quick, and yummy. Gave it to an 8, 10, and 12 year old, they loved it (Very picky eaters). Only tweak would be to double the amount of spices in the sweet potatoes.

 
Sep 23, 2013

Meatless Monday winner! I didn't measure any of the spices; just used to taste, and added both garlic and onion powders as well. Short on time, I mixed the ingredients all together (minus the cheese, which I sprinkled on before topping with the other tortilla) instead of layering them, which worked perfectly. I used two medium sweet potatoes and seasoned black beans which jazzed up the flavor. Super easy to get on the table, nutritious, and delicious...a winning trifecta in my book. Served with sliced avacado and the MIL's homemade salsa, this dinner was a homerun.

 
Jul 03, 2013

so, these are perfect. great alternative to a meat quesadilla; the sweet / savor combo is wonderful as a side dish for a meal. I Took this to a barbeque with salsa and guac on the side, even cold they went over well. all gone!

 
Nov 05, 2013

Loved this recipe. I thought it wasn't spicy enough, so I added half a jalapeño, and some cayenne pepper, and extra chili powder, and mixed the corn and beans into the sweet potato. I used less salt; it isn't needed if it's spicy enough. Topped it with guacamole and salsa. Very tasty.

 

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Nutrition

  • Calories
  • 663 kcal
  • 33%
  • Carbohydrates
  • 102.3 g
  • 33%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 16.3 g
  • 65%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 1517 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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