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!
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!