Sweet potato quesadillas are a delightful and satisfying twist on the classic Mexican dish. As a lover of both sweet potatoes and quesadillas, I couldn't resist experimenting with combining the two. The result is a mouthwatering combination of creamy sweet potatoes, gooey cheese, and flavorful spices, all wrapped in a crispy tortilla. Whether you're a vegetarian looking for a hearty meal or simply want to try something new, this recipe is sure to impress.
When I first attempted this dish, I was amazed by how well the natural sweetness of the sweet potatoes complemented the savory flavors of the cheese and spices. The creamy texture of the cooked sweet potatoes adds a delightful contrast to the crispy tortilla. It quickly became a favorite in my household, and I've made it countless times since.
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Ingredients
- Sweet potatoes — 2 medium-sized, peeled and diced
- Tortillas — 4 large flour tortillas
- Cheddar cheese — 1 cup, shredded
- Black beans — 1 cup, cooked and drained
- Red onion — 1 small, thinly sliced
- Ground cumin — 1 tsp.
- Smoked paprika — 1 tsp.
- Salt — ½ tsp.
- Black pepper — ¼ tsp.
- Olive oil — 2 tbsp.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and black pepper. Make sure the sweet potatoes are evenly coated with the spices.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes are roasting, heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle half of the shredded cheddar cheese evenly over the tortilla.
- Once the cheese starts to melt, add half of the roasted sweet potatoes, black beans, and sliced red onion on one half of the tortilla.
- Fold the tortilla in half, pressing down gently with a spatula to seal the quesadilla. Cook for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.
- Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and ingredients.
- Once all the quesadillas are cooked, slice them into wedges and serve hot.
Substitutions
- Cheddar cheese — While cheddar cheese adds a rich and tangy flavor to the quesadillas, you can experiment with other types of cheese. Monterey Jack, pepper jack, or even a combination of different cheeses can work well.
- Black beans — If you're not a fan of black beans, you can substitute them with pinto beans or kidney beans. You can also omit the beans altogether if you prefer.
- Red onion — If you don't have red onion on hand, you can use white or yellow onion instead. You can also add other vegetables like bell peppers or corn for extra flavor and texture.
Variations
- Spicy — If you enjoy a bit of heat, you can add some diced jalapeños or a sprinkle of cayenne pepper to the sweet potato filling. This will give the quesadillas a spicy kick.
- Herbed — For a burst of freshness, you can add chopped fresh herbs like cilantro or parsley to the sweet potato filling. The herbs will add a vibrant flavor and aroma to the quesadillas.
- Breakfast — Sweet potato quesadillas can also be enjoyed as a delicious breakfast option. Simply add scrambled eggs and crispy bacon to the filling for a hearty and satisfying morning meal.
Dietary Restrictions
- Gluten-free — To make this recipe gluten-free, use gluten-free tortillas or corn tortillas instead of flour tortillas. Ensure that all other ingredients, such as spices and beans, are also gluten-free.
- Vegan — To make this recipe vegan, use dairy-free cheese or omit the cheese altogether. You can also substitute the cheddar cheese with a vegan cheese alternative. Ensure that all other ingredients are vegan-friendly.
Equipment
- Large baking sheet
- Parchment paper
- Large skillet
- Spatula
Storage and Reheating
- Sweet potato quesadillas are best enjoyed fresh and hot. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
- To reheat the quesadillas, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat until warmed.
Pro Tips
- Season the sweet potatoes well — Don't be afraid to be generous with the spices when seasoning the sweet potatoes. The flavors will infuse into the potatoes as they roast, creating a delicious filling for the quesadillas.
- Use a non-stick skillet — Using a non-stick skillet will help prevent the quesadillas from sticking and ensure they cook evenly. If you don't have a non-stick skillet, you can lightly grease a regular skillet with cooking spray or a small amount of oil.
- Experiment with toppings — Feel free to get creative with your toppings. You can add a dollop of sour cream, a drizzle of hot sauce, or a sprinkle of chopped fresh herbs on top of the quesadillas before serving. These additional toppings can elevate the flavors and add a touch of freshness.
Savory Sweet Potato Quesadilla Recipe for Thanksgiving Feast
Add a savory twist to your Thanksgiving feast with this sweet potato quesadilla recipe; loaded with melted cheese and black beans. Check it out!
Equipment
- Parchment paper
Ingredients
- 2 medium-sized Sweet potatoes peeled and diced
- 4 large Tortillas
- 1 cup Cheddar cheese shredded
- 1 cup Black beans cooked and drained
- 1 small Red onion thinly sliced
- 1 tsp. Ground cumin
- 1 tsp. Smoked paprika
- ½ tsp. Salt
- ¼ tsp. Black pepper
- 2 tbsp. Olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and black pepper. Make sure the sweet potatoes are evenly coated with the spices.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes are roasting, heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle half of the shredded cheddar cheese evenly over the tortilla.
- Once the cheese starts to melt, add half of the roasted sweet potatoes, black beans, and sliced red onion on one half of the tortilla.
- Fold the tortilla in half, pressing down gently with a spatula to seal the quesadilla. Cook for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.
- Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and ingredients.
- Once all the quesadillas are cooked, slice them into wedges and serve hot.
Notes
- Season the sweet potatoes well — Don't be afraid to be generous with the spices when seasoning the sweet potatoes. The flavors will infuse into the potatoes as they roast, creating a delicious filling for the quesadillas.
- Use a non-stick skillet — Using a non-stick skillet will help prevent the quesadillas from sticking and ensure they cook evenly. If you don't have a non-stick skillet, you can lightly grease a regular skillet with cooking spray or a small amount of oil.
- Experiment with toppings — Feel free to get creative with your toppings. You can add a dollop of sour cream, a drizzle of hot sauce, or a sprinkle of chopped fresh herbs on top of the quesadillas before serving. These additional toppings can elevate the flavors and add a touch of freshness.
Nutrition
Nutrition Facts
Savory Sweet Potato Quesadilla Recipe for Thanksgiving Feast
Amount per Serving
Calories
392
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
28
mg
9
%
Sodium
826
mg
36
%
Potassium
690
mg
20
%
Carbohydrates
53
g
18
%
Fiber
10
g
42
%
Sugar
7
g
8
%
Protein
15
g
30
%
Vitamin A
16971
IU
339
%
Vitamin C
5
mg
6
%
Calcium
315
mg
32
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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