black bean quesadillas

Roasted Sweet Potato and Black Bean Quesadillas are the best sweet potato quesadillas you&#039;ll ever taste. So easy to make and most importantly incredibly delicious and filling!

Roasted Sweet Potato and Black Bean Quesadillas

Large Sweet Potatoes, (peeled

White Flour Tortilla Wraps

tsp Smoked Paprika

tsp Cumin

tsp Ground Coriander

tsp Cayenne Pepper ((or

Black Beans, (drained & rinsed)

Cheddar, (grated)

Lime, (juice only)

Salt & Black Pepper, (to taste)

Olive Oil, (as needed)

Guac

Salsa

Jalapeño

Coriander

Limes

Sour Cream

Roast

Place your potatoes in a suitably sized oven dish and give them a good drizzle of Oil. Add in  1 tsp Smoked Paprika and Cumin, 1/2 tsp Ground Coriander, 1/4 tsp Cayenne Pepper and a hefty pinch of Salt &amp; Pepper. Give them a mix to completely coat them. Pop in the oven at 200C/390F for a good 25-30mins or until softened with a caramelized outing (timings will depend on the size of your potatoes, so just be vigilant).

Mash

When the dish has cooled down a little, grab a potato masher and roughly smash your sweet potatoes. Don&#039;t mash it into oblivion, you want to keep some of the crispy parts of the potato. Place to one side.

Quesadilla

Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle or regular pan oiled side face down, making sure the gas is turned OFF. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Cheese and finish with a squeeze of Lime Juice. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.

Cook

At this point turn the hob onto a medium heat and fry for around 6-8 mins on each side, or until nice and golden. If you tap on the Quesadillas it should sound slightly hollow and crunchy.

Serve

Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!

https://content.jwplatform.com/videos/xjxnBQRp.mp4

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

Sweet Potato Quesadillas

Vegetarian quesadillas are quick and easy, completely customizable, loaded with veggies and beans. Serve this kid-friendly Mexican meal for lunch or dinner.

Vegetarian Quesadillas

vegetable oil

red onion, diced

garlic, minced

red bell pepper, diced

jalapeño pepper, diced

(15 ounce) can black beans, rinsed and drained

cumin

paprika (or chili powder)

salt (to taste)

black pepper

cilantro,

medium flour tortillas

cheddar cheese, shredded

Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.

Add bell pepper and jalapeño and sauté until tender, about 2-3 minutes.

Add black beans and season with cumin, paprika, salt, and pepper. Mix well and cook until beans are heated through, about 2-3 minutes.

Stir in cilantro and remove the skillet from the heat. Transfer the black bean veggie filling to a bowl and set aside.

Make the filling:

Heat a clean skillet over medium-low heat for 1 minute and brush with a little bit of oil. 

Place one tortilla in the pan. On one half of the tortilla, sprinkle 1/4 cup cheddar cheese, top with 3 tablespoons of the black bean filling, and top with another 1/4 cup cheddar cheese.

Fold the empty half of the tortilla over to create a half moon. Cook until the tortilla is crispy and the cheese melts, about 2 minutes per side.

Transfer the quesadillas onto a plate and slice into 3 triangles. Serve with sour cream, guacamole, and/or salsa if desired.

Assemble the quesadillas:

These easy healthy veggie quesadillas are packed with black beans, gooey cheese, and crunchy veggies, and are ready in under 30 minutes!

Veggie Quesadilla Recipe

Sprouted Wheat Tortillas ((1 per quesadilla))

Mexican shredded cheese blend ((1/4 cup per quesadilla))

Refried

roma tomatoes (diced)

½ red onion (diced)

corn

red/orange/yellow bell pepper (diced)

tbsp Salsa ((2 tbsp per quesadilla))

tbsp Guacamole ((1 tbsp per quesadilla))

Heat beans over the stove on medium heat. Add taco seasoning to taste and stir until combined

Heat a large pan over medium to medium-low heat, spray with olive oil cooking spray. Add tortilla to pan.

Assemble quesadillas: One layer of beans, one layer of cheese (1/8 cup), a layer of onions corn, &amp; peppers, and another layer of cheese (remaining 1/8 cup).

Grill the quesadillas in the pan until both sides are browned and crispy and the cheese has melted. About 1-2 minutes on each side. Top with diced tomatoes, 1 Tbsp guac and 2 Tbsp salsa. 

Love veggie quesadillas and finding a great black bean/cheese/veggie one makes my belly very happy!

This is definitely going to be dinner one night this week. I love that you have the option for refried black beans and big yes to the taco seasoning! Perfect weeknight dinner!

These veggie quesadillas taste amazing! Even picky eaters in the family will love this healthy tasty meal.

I love colorful dinners, and these quesadillas look so colorful and delicious! Yum!

Quesadillas are a fave in our family. I love the refried bean filling, it was a hit!

My kids love quesadillas! This combo is so delicious and healthy. For my gluten-free kids, I just swapped out the wheat tortillas for corn tortillas and they were still totally delicious.

Wow, these look amazing and so simple to make! Will be making them very soon.

This is the best quesadilla recipe I have ever made! SO delicious that I have to make it every week :)

This is a delicious and easy meal. The hearty black beans make it a filling meal too.

https://www.youtube.com/watch?v=PZDMxQiWqCw

This easy, healthy veggie quesadilla recipe is packed with gooey cheese, black beans, and crunchy veggies. Done in less than 30 minutes they make a great weeknight meal!
Recipe -- https://pickyeaterblog.com/healthy-black-bean-veggie-quesadillas/

delicious vegetarian black bean quesadillas with red pepper, onion and kale.

Black Bean Quesadillas

kale

onion

red pepper (diced)

chili powder

tortillas

Monterray Jack cheese

black beans

Heat a large nonstick skillet to medium heat and add a tbsp of cooking oil

When the skillet is hot, and the diced red pepper and onion, chopped kale and chili powder then saute for a couple of minutes until the veggies have just softened.

Remove the veggies from the skillet and wipe clean with a paper towel, then place it back on the burner.

Spread out 1/4 of the cheese across one half of a tortilla.  Top with half the veggies and half the black beans then spread another 1/4 of the cheese on top of it all.

Fold over the empty half of the tortilla and press gently to close the quesadilla.

Repeat for the second quesadilla

Place both the quesadillas in the skillet and cook for 3-4 minutes per side or until the cheese has melted and the exterior of the quesadillas has crisped and browned.

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Roasted Sweet Potato and Black Bean...

Vegetarian Quesadillas

Vegetarian Quesadillas

Veggie Quesadilla Recipe

Black Bean Quesadillas

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