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Sweet Potato and Black Bean Quesadillas with Cheddar Cheese

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Sweet Potato and Black Bean Quesadillas with Cheddar Cheese
Ingredients
  • 1 large sweet potato, peeled and diced
  • 1 teaspoon chopped fresh cilantro
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 cup frozen corn
  • 1 (19 ounce) can black beans, drained and rinsed
  • 8 (8 inch) flour tortillas
  • 1 cup shredded Cheddar cheese
  • cooking spray
Instructions
1
Submerge sweet potatoes in a substantial container and immerse them in salted water; initiate boiling. Decrease heat to a moderate-low setting and continue cooking until they become extremely soft, approximately 15 minutes. Drain the sweet potatoes and relocate them to a serving dish. Crush the sweet potatoes using a masher or fork, then combine with chopped cilantro, chili powder, and salt.
2
Position corn in a microwave-safe container and heat it on the highest level until warmed up, usually 1 to 2 minutes.
3
Apply a generous amount of sweet potato mixture onto one tortilla; cover with an equivalent quantity of black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese on top of the corn; cover with another tortilla. Repeat this process using the remaining tortillas and fillings.
4
Spray a frying pan with cooking spray and heat it over medium heat; cook one quesadilla in the hot pan until the cheese is melted and beans are heated through, approximately 3 to 4 minutes per side. Repeat this process with the remaining quesadillas; slice them into quarters