Ingredients
Sweet Potato Mixture
- 2 Large Sweet Potatoes, peeled and sliced into chunks
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/4 tsp Cayenne Pepper (or to preference)
- Salt & Black Pepper, to taste
- Olive Oil, as needed
Quesadillas
- 4 White Flour Tortilla Wraps
- 1/2 can Black Beans, drained and rinsed
- 2 large handfuls Cheddar, grated
- 1/2 Lime, juice only
- Olive Oil, for brushing and frying
To Serve
- Guacamole
- Salsa
- Jalapeño slices
- Fresh Coriander
- Extra Limes
- Sour Cream
Instructions
- Roast: Place the peeled and chunked sweet potatoes into an oven-safe dish. Drizzle generously with olive oil. Add smoked paprika, cumin, ground coriander, cayenne pepper, salt, and black pepper. Toss well to coat the potatoes evenly. Roast in a preheated oven at 200°C (390°F) for 25-30 minutes until they are softened and caramelized, checking for doneness based on potato chunk size.
- Mash: After roasting, allow the sweet potatoes to cool slightly. Using a potato masher, roughly mash the potatoes, keeping some texture with crispy edges intact rather than making a smooth mash. Set aside.
- Prepare Quesadilla Base: Take a tortilla and lightly brush one side with olive oil. Place this oiled side down onto a cold griddle or frying pan (ensure the heat is off before placing the tortilla).
- Assemble: Spread half of the sweet potato mash evenly over the tortilla in the pan. Layer on half of the black beans, sprinkle one large handful of grated cheddar cheese, and squeeze half of the lime juice evenly on top. Cover with a second tortilla. Press down gently and brush the top tortilla with olive oil.
- Cook: Turn the heat to medium and cook the quesadilla for 6-8 minutes on each side. Flip carefully until both sides are golden and crispy. The quesadilla should sound slightly hollow and crunchy when tapped.
- Serve: Slice the quesadilla into portions and serve hot with guacamole, salsa, jalapeño, fresh coriander, extra lime wedges, and sour cream as desired. Enjoy!
Notes
- Adjust cayenne pepper according to your spice preference.
- Use a sturdy pan or griddle to achieve crispy quesadillas without burning.
- For a gluten-free option, substitute tortillas with gluten-free wraps.
- Leftover quesadillas reheat well in a skillet to maintain crispiness.
- You can add other toppings such as chopped tomatoes or avocado slices for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
