Crispy Sweet Potato and Black Bean Quesadillas
These crisp, skillet-toasted quesadillas pair cumin-seasoned mashed sweet potato, hearty black beans, and melted cheese with a cool lime yogurt for an easy vegetarian dinner.
Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 2 medium sweet potatoes
- 1 teaspoon ground cumin
- 0.75 teaspoon kosher salt
- 15 ounces black beans
- 2 cups shredded mexican-blend cheese
- 8 8-inch flour tortillas
- 1 tablespoon neutral cooking oil
- 1 cup plain greek yogurt
- 1 lime
- 2 tablespoons fresh cilantro
Cooking instructions
- Pierce the sweet potatoes several times with a fork. Place them on a microwave-safe plate and microwave on high for 8 minutes, turning halfway, until very tender when pierced. Add 1-minute bursts if needed. Cool briefly, split, and scoop the flesh into a bowl. (about 10 min)
- Mash the sweet potato with the cumin and 1/2 teaspoon of the salt. Drain and rinse the black beans, then lightly mash about one-quarter of them so the filling holds together. (about 5 min)
- Stir the yogurt with the zest and juice of the lime, cilantro, and remaining 1/4 teaspoon salt. Set aside for serving. (about 3 min)
- Spread one-quarter of the sweet potato over half of each tortilla. Top each with one-quarter of the beans and 1/2 cup cheese, then fold the tortillas over to close. (about 4 min)
- Heat a large nonstick skillet over medium heat. Brush or swirl in a little oil, add two quesadillas, and cook for 2 to 3 minutes per side until golden brown and crisp and the cheese is fully melted. Repeat with the remaining oil and quesadillas. (about 12 min) — Medium heat; filling should reach 165°F (74°C) for safe reheating.
- Cut the quesadillas into wedges and serve hot with the lime yogurt. (about 1 min)