Black Bean and Sweet Potato Quesadillas
Info
INGREDIENTS
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16 oz small diced sweet potatoes (about 3 avg size sweet potatoes)
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2 tsp cumin
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1 tsp chili powder
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1/2 tsp sea salt
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1/4 tsp garlic powder
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pinch of cayenne pepper
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1 15-oz can black beans, drained and rinsed
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2 tsp oil
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2 cups shredded mexican blend cheese
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salsa for serving
INSTRUCTIONS
- Preheat oven to 400 degrees
- Place cubed sweet potatoes in a bowl and sprinkle over with spices and salt. Drizzle oil over as well and toss well to combine. Spread sweet potatoes out on a lined baking sheet and roast for about 30 minutes, until very tender.
- Heat up a large skillet over high heat. Place one tortilla at the bottom and spread roasted sweet potatoes over top. Then, add about 1/2 cup black beans and a large handful of cheese. Place another tortilla on top. Press another heavy skillet over top of the quesadilla while cooking (I like to cook my quesadillas in a grill pan and then press a cast iron skillet on top).
- Serve quesadilla with hot sauce and/or salsa.