Sweet Potato and Black Bean Quesadillas

Name: Sweet Potato and Black Bean Quesadillas
Cook time: 14 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 450 g sweet potato peeled and cut into 2 cm cubes; 1 tsp kosher salt divided; 15 ml olive oil divided; 80 g yellow onion finely diced; 2 cloves garlic minced; 2 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp kosher salt divided; 0.25 tsp black pepper divided; 425 g canned black beans drained and rinsed; 30 ml lime juice freshly squeezed; 10 g cilantro chopped; 8 piece flour tortillas 8-inch; 120 g shredded cheddar; 15 ml olive oil divided; 200 g green cabbage thinly sliced; 15 ml apple cider vinegar; 0.5 tsp kosher salt divided; 0.25 tsp black pepper divided; 5 ml honey; 240 g salsa for serving

These quesadillas use mashed sweet potato and black beans for a hearty plant-based filling seasoned with cumin, paprika, and lime. They are cooked on a grill pan or flat-top grill so the tortillas pick up browned stripes and crisp edges, then finished with salsa and a quick cabbage slaw for crunch.

By Julienne

Cook time: 14 minutes

Servings: 4

Ingredients

450 g sweet potato peeled and cut into 2 cm cubes
1 tsp kosher salt divided
15 ml olive oil divided
80 g yellow onion finely diced
2 cloves garlic minced
2 tsp ground cumin
1 tsp smoked paprika
0.5 tsp kosher salt divided
0.25 tsp black pepper divided
425 g canned black beans drained and rinsed
30 ml lime juice freshly squeezed
10 g cilantro chopped
8 piece flour tortillas 8-inch
120 g shredded cheddar
15 ml olive oil divided
200 g green cabbage thinly sliced
15 ml apple cider vinegar
0.5 tsp kosher salt divided
0.25 tsp black pepper divided
5 ml honey
240 g salsa for serving

Instructions

Bring a medium saucepan of water to a boil. Add the sweet potato cubes and 1 tsp salt. Boil until completely tender, 10 to 12 minutes. Drain well. A fork slips through the sweet potato with no resistance and the pieces begin to break apart at the edges.
While the sweet potato cooks, heat 15 ml olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes, then add the garlic, cumin, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 30 seconds more. The onion is translucent and fragrant, with the spices blooming in the oil.
Add the drained black beans, cooked sweet potato, and lime juice to the skillet. Mash about half the mixture with a fork so the filling holds together but still has texture. Stir in the cilantro. The filling looks thick, spreadable, and mostly cohesive with visible bean pieces.
Lay out 4 tortillas and divide the filling, cheese, and remaining tortillas between them to make 4 quesadillas. Use 30 g cheese per quesadilla and press gently to seal. Each quesadilla is evenly filled and closed without spilling at the edges.
Heat the grill pan or flat-top grill over medium heat and brush the surface with the remaining 15 ml olive oil. Grill 2 quesadillas at a time for 2 to 3 minutes per side, pressing lightly with a spatula, until the tortillas are deeply browned with visible grill marks and the cheese inside is melted. Repeat with the remaining quesadillas. The tortillas are crisp with defined grill marks and the filling is hot throughout.
Toss the cabbage with the vinegar, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and honey if using. Serve the quesadillas hot with salsa and the cabbage slaw. The slaw is lightly dressed and the quesadillas cut cleanly into wedges.