Sweet Potato and Black Bean Quesadillas Recipe

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 6-8 small flour tortillas
• 1 1/2 cups shredded cheddar cheese
• 1 avocado, diced
• Fresh cilantro, chopped
• Sour cream or Greek yogurt for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the sweet potato, black beans, red bell pepper, and red onion in a large mixing bowl. Drizzle with olive oil and add the cumin, chili powder, paprika, and salt. Toss until the vegetables are evenly coated.
3. Spread the vegetable mixture in a single layer on a baking sheet. Roast for 20-25 minutes, or until the sweet potatoes are tender and the edges of the vegetables are slightly charred.
4. Remove the baking sheet from the oven and set aside.
5. Heat a large skillet over medium heat.
6. Place a tortilla in the skillet and sprinkle the shredded cheese on one side of the tortilla. Top with a spoonful of the roasted vegetable mixture and some diced avocado. Fold the tortilla in half and press down gently with a spatula.
7. Cook for 2-3 minutes or until the cheese has melted and the tortilla is golden brown on the bottom. Flip the quesadilla over and cook for an additional 2-3 minutes or until the other side is golden brown and the cheese is melted.
8. Remove the quesadilla from the skillet and repeat with the remaining tortillas, vegetable mixture, cheese, and avocado.
9. Serve hot with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro.

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This Sweet Potato and Black Bean Quesadillas recipe is perfect for a vegetarian dinner or lunch option. The combination of sweet potatoes, black beans, red bell pepper, and red onion is not only colorful, but also delicious. Add some avocado and fresh cilantro for a finishing touch!

Vegetarian Breakfast