Sweet Potato and Bean Quesadilla
This Sweet Potato and Bean Quesadilla is packed with wholesome ingredients, this recipe is a perfect blend of sweet, savory, and cheesy goodness. Whether you’re making a weeknight dinner, a quick lunch, or a meal-prep option, these quesadillas will hit the spot!
Why You’ll Love This Sweet Potato and Bean Quesadilla
- Nutrient-Rich: Sweet potatoes are loaded with fiber, vitamins, and antioxidants, while black beans provide a great source of protein and fiber.
- Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy days.
- Customizable: You can add different, veggies, or even protein like tofu to make it your own.
- Family-Friendly: Even picky eaters will love the creamy filling!
A Deep Dive into the Nutritional Benefits
Sweet potatoes are one of nature’s superfoods. They are packed with beta-carotene, which converts into vitamin A in the body, helping with vision, immune function, and skin health. They also contain complex carbohydrates that provide long-lasting energy, making them an excellent addition to a balanced meal.
Kidney beans are another nutritional powerhouse. They offer a high amount of plant-based protein, making this dish both satisfying and filling. Additionally, kidney beans contain fiber that supports gut health and aids digestion.
How to Serve and Store Sweet Potato and Bean Quesadilla
These quesadillas are best enjoyed fresh, but they also store well. If you want to meal-prep, you can prepare the sweet potato and bean mixture in advance and store it in an airtight container in the refrigerator for up to three days. When you’re ready to eat, just assemble and cook the quesadilla.
For leftovers, store cooked quesadillas in an airtight container in the fridge. Reheat them in a skillet for a crispy texture, or use a microwave if you’re short on time.
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Moroccan Cauliflower Couscous Salad
Sweet Potato and Bean Quesadilla
Ingredients
Filling
- 2 medium sweet potatoes chopped into cubes
- 1 medium onion chopped into cubes
- 1 tbsp olive oil
- ⅓ tsp salt
- ½ tsp smoked paprika
- ½ tsp garlic granules
- 1 can red kidney beans drained and rinsed
- 1 tbsp tomato paste
- 1 tbsp tahini
- ⅓ cup roasted red bell pepper chopped into cubes
- 1 tbsp pickled jelapeno adjust to taste
- ¼ cup chopped parsley
Other
- 4 large tortillas
- 1 tbsp oil for frying
- sriracha to serve with
Instructions
- Start by roasting sweet potato and onion. In a large bowl combine sweet potato cubes and onion cubes, drizzle with olive oil, season with salt, smoked paprika and garlic granules. Mix everything and roast in the preheated 400F (200C) oven for about 25 minutes, until fork tender.
- In a large bowl mash the beans, add cooked sweet potatoes and onion and mash again. Add tomato paste, tahini, red bell pepper, jelapeno and parsley. Mix well and adjust the seasoning to taste.
- Spread the sweet potato mixture evenly over half of a tortilla and fold the tortilla in half. Heat olive oil in a skillet over medium heat. Cook the quesadilla for 2-3 minutes per side, until golden brown and crispy.
- Slice into wedges and serve with your favorite toppings like salsa, sriracha or avocado. Serve and Enjoy!
