Sweet Potato & Black Bean Mini Quesadillas
Make Sweet Potato & Black Bean Mini Quesadillas, a Tex-Mex snack recipe with sweet potato, olive oil, chili powder. It has about 30 min, about 280 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Sweet Potato & Black Bean Mini Quesadillas is a Tex-Mex snack recipe that takes about 30 min, makes 4 servings, has about 280 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSweet Potato & Black Bean Mini Quesadillas ingredients
- 1 small sweet potato
- 1 tsp olive oil
- 0.5 tsp chili powder
- 0.25 tsp ground cumin
- 0.25 tsp salt
- 0.125 tsp black pepper
- 1 15-ounce can black beans
- 1 cup cheddar cheese
- 8 small corn tortillas
- 1 tbsp olive oil
- 0.5 cup cheddar cheese
How to make Sweet Potato & Black Bean Mini Quesadillas
- Preheat oven to 400°F (200°C). Peel and dice 1 small sweet potato into 1/2-inch cubes. Toss the cubes with 1 teaspoon olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a baking sheet.
- Roast the sweet potato for 15-20 minutes, or until fork-tender and slightly caramelized. Remove from oven and set aside to cool slightly.
- While the sweet potato roasts, drain and rinse 1 (15-ounce) can black beans thoroughly. Pat them dry with paper towels to remove excess moisture. Grate 1 cup cheddar cheese.
- In a medium bowl, combine the roasted sweet potato cubes, rinsed black beans, and 1/2 cup grated cheddar cheese. Mix gently to combine the filling ingredients.
- Lightly brush one side of 8 small corn tortillas with 1 tablespoon olive oil (about 1/2 teaspoon per tortilla).
- Lay four tortillas, oil-side down, on a clean work surface. Spoon about 2-3 tablespoons of the sweet potato and black bean filling onto half of each tortilla, leaving a small border. Sprinkle each with an additional 1/2 cup grated cheddar cheese.
- Fold the other half of each tortilla over the filling to create a half-moon shape.
- Heat a large non-stick skillet or griddle over medium heat. Place 2-3 mini quesadillas at a time in the hot skillet, cooking for 3-4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted and bubbly.
- Transfer the cooked quesadillas to a cutting board and allow them to rest for 1-2 minutes. Repeat with the remaining quesadillas until all are cooked.
- Slice each mini quesadilla in half if desired, and serve warm with your favorite salsa, guacamole, or sour cream for dipping.
Sweet Potato & Black Bean Mini Quesadillas FAQ
How do I make Sweet Potato & Black Bean Mini Quesadillas?
Make Sweet Potato & Black Bean Mini Quesadillas by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Sweet Potato & Black Bean Mini Quesadillas?
The main ingredients include sweet potato, olive oil, chili powder, ground cumin, salt. The full ingredient list is included on this page.
How long does Sweet Potato & Black Bean Mini Quesadillas take?
This recipe takes about 30 min, depending on prep speed and kitchen equipment.
How many calories are in Sweet Potato & Black Bean Mini Quesadillas?
Recipe Genius estimates about 280 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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