Cozy Sweet Potato Black Bean Quesadilla
Crispy, cheesy quesadillas filled with roasted sweet potatoes, black beans, and kale, seasoned with warming spices. These nutrient-rich, plant-based quesadillas are quick to prepare, high in fiber and protein, and perfect for satisfying weeknight meals or meal prep. Serve with fresh salsa and lime wedges for an extra flavor boost.
Equipment
- 1 large sheet pan
- 1 Small Mixing Bowl
- 1 spatula or wooden spoon
- 1 knife
- 1 cutting board
- 1 measuring spoon set
- 1 measuring cup set
- Parchment paper
Ingredients
- 1 ½ pounds sweet potatoes peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup chopped kale leaves
- 1 15-ounce can black beans, drained and rinsed
- 1 tablespoon chopped cilantro plus extra for garnish
- 6 flour tortillas
- 1 ½ cups shredded Mexican blend cheese
- Salsa for serving
- Lime wedges for serving
Instructions
- Preheat the Oven for Perfect Roasting: Begin by preheating your oven to 425°F (220°C). This high heat will allow the sweet potatoes to roast evenly, develop a slightly caramelized exterior, and become tender inside. While the oven warms up, line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Spice Blend: In a small mixing bowl, combine 1 teaspoon cumin, ½ teaspoon cayenne pepper, ½ teaspoon dried oregano, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Stir thoroughly so that all the spices are evenly distributed. This aromatic blend will add warmth, depth, and a hint of heat to the sweet potatoes.
- Toss Sweet Potatoes in Olive Oil and Spices: Place the peeled and diced 1 ½ pounds of sweet potatoes in a large mixing bowl. Drizzle with 1 tablespoon of olive oil, then pour the spice mixture over them. Using a spatula or your hands, toss the sweet potatoes gently but thoroughly until each cube is coated evenly with oil and spices. Ensuring an even coating will help the potatoes roast uniformly and absorb maximum flavor.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared sheet pan. Avoid crowding the pan, as overcrowding will steam the potatoes instead of roasting them. Place the pan in the preheated oven and roast for 25 minutes. Halfway through, gently stir or flip the sweet potatoes to ensure even browning. The potatoes are done when they are tender in the center and slightly crisp at the edges.
- Add Kale for a Crunchy Finish: While the sweet potatoes roast, wash and chop 1 cup of kale leaves into bite-sized pieces. After the initial 25 minutes, sprinkle the kale evenly over the roasted sweet potatoes on the same sheet pan. Return the pan to the oven and roast for an additional 5 minutes. The kale should become slightly crisp while retaining its bright green color, adding a fresh, earthy flavor to the filling.
- Mix in Black Beans and Cilantro: Once the sweet potatoes and kale are roasted, transfer them to a large mixing bowl. Add 1 can (15 ounces) of drained and rinsed black beans and 1 tablespoon of chopped cilantro. Gently fold the ingredients together with a spatula until everything is evenly combined. The black beans bring plant-based protein, and the cilantro adds a fresh, herbal note that balances the warmth of the roasted vegetables.
- Prepare Tortillas for Assembling: Line another sheet pan with parchment paper for easy assembly and baking. Lay 6 flour tortillas flat on the pan. Make sure the tortillas are fully flat and not overlapping. If needed, warm them slightly in the microwave for 10–15 seconds to make folding easier.
- Assemble the Quesadillas: On each tortilla, sprinkle a layer of cheese (approximately ¼ cup per tortilla) on one half. Spoon an even portion of the roasted sweet potato, kale, and black bean mixture over the cheese. Then, sprinkle a little more cheese on top of the filling. Carefully fold the tortilla in half, pressing gently to ensure the edges stick together. The cheese acts as a natural glue to hold the filling in place while baking.
- Bake the Quesadillas: Place the assembled quesadillas on the prepared baking sheet. Bake in the preheated oven for 10–12 minutes, flipping them halfway through. The tortillas should be lightly golden brown and crisp, and the cheese inside should be melted and gooey. Keep an eye on them to prevent over-browning, which can make the tortillas too crunchy.
- Slice, Garnish, and Serve: Remove the quesadillas from the oven and transfer them to a cutting board. Using a sharp knife, slice each quesadilla into triangles. Garnish with additional chopped cilantro, and serve immediately with salsa and lime wedges on the side. The lime adds a bright, tangy contrast that enhances the sweetness of the roasted sweet potatoes and balances the richness of the cheese.
- Tips for Serving and Enjoying: These quesadillas are best enjoyed fresh from the oven when the cheese is melty and the tortillas are crisp. For meal prep, you can store them in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain their crispiness. They also freeze well—wrap individually in foil and freeze for up to 2 months.
Notes
- For the best flavor and texture, choose firm, medium-sized sweet potatoes; larger ones can cook unevenly.
- Roasting the sweet potatoes before combining with black beans ensures they remain slightly crisp on the edges rather than mushy.
- Kale is optional but adds a nutrient boost and color contrast; feel free to substitute with spinach or Swiss chard.
- Use freshly chopped cilantro for garnish; it enhances flavor and adds a bright, herbal note.
- Adjust the spice levels to your preference—add more cayenne for heat or reduce for a milder flavor.
- For a crispy tortilla every time, flip the quesadillas halfway during baking.