Roasted Sweet Potato and Black Bean Quesadillas

Tips for the perfect Sweet Potato Quesadilla

1. Roasting – Yep, you guessed it. This recipe is called roasted sweet potato quesadillas for a reason. You know, there are a fair few recipes out there that boil the sweet potato before adding it as a filling and I have actually tried that. However I find it offers a much weaker texture than roasting, for the pure reason that you’re adding water to the potatoes, causing them to fall soggy in the centre. Roasting the sweet potatoes offers a firmer and slightly crunchier texture. You get a beautiful caramelised casing to the potato with far more developed flavours from the spices, something unfortunately boiling can’t compete with. Sure it takes a little more time to roast, but trust me, it’s worth it.

2. Lightly Smash – Because you’ve got that nice little crunch from roasting in the oven, it’s important to not mash the sweet potatoes to oblivion, else you’ll lose that gorgeous texture the oven worked so hard to get. My experience in life has taught me not to annoy the oven, it does good things for you.

3. Lime Juice – The lime juice is actually quite an important ingredient in this recipe. You’ve got the sweet vibes from the potato, the saltiness from the cheese and the heat from the spices. Therefore I find a gentle squeeze of lime juice not only helps balance everything out, but also compliments the flavours of the dish in general.

'Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian quesadillas you'll ever taste. So easy to make and most importantly incredibly delicious and filling!' 

Prep Time :10 mins

Cook Time :50 mins

Total Time: 1 hr

Ingredients

1. 2 Large Sweet Potatoes, peeled and sliced into chunks
2. 4 Large White Tortilla Wraps
3. 1 tsp Smoked Paprika
4. 1 tsp Cumin
5. 1/2 tsp Ground Coriander
6. 1/4 tsp Cayenne Pepper (or to preference)
7. 1/2 can of Black Beans, rinsed
8. 2 Large handfuls of Cheddar
9. Juice from 1/2 a Lime
10. Salt & Black Pepper, to taste
11. Olive Oil (see note A)

Extras 'n' optionals:

1. Avocado
2. Jalapeno
3. Fresh Coriander
4. Extra Limes
5. Sour Cream
6. Salsa
7. Guac

Method

1. Preheat oven to 220c (430f). 
2. Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.

Full Recipes >> dontgobaconmyheart

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