Sweet Potato and Black Bean Quesadillas with Mild Guacamole

Ingredients

• 1 pound sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 can black beans, drained and rinsed (15 ounces)
• 1/2 cup red onion, finely diced
• 2 cups shredded Monterey Jack cheese
• 4 large flour tortillas (10-inch)
• 2 tablespoons butter, softened, for grilling
• 1 cup mild guacamole
• 2 tablespoons fresh cilantro, chopped, for garnish
• 1/4 cup sour cream, for serving

Method

1. 1

   Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. 2

   Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and black pepper on the baking sheet.

3. 3

   Roast the sweet potatoes, stirring once, until tender and lightly browned at the edges.

   20:00 · Roast sweet potatoes
4. 4

   Remove the sweet potatoes from the oven and gently stir in the black beans and red onion.

5. 5

   Lay the tortillas flat and sprinkle a quarter of the cheese over one half of each tortilla.

6. 6

   Spoon the sweet potato and black bean mixture over the cheese on each tortilla, then top with the remaining cheese and fold the tortillas in half.

7. 7

   Heat a 9-inch skillet over medium heat and spread a thin layer of butter on the outside of each folded tortilla.

8. 8

   Cook each quesadilla until golden and crisp on the first side.

   3:00 · Cook first side
9. 9

   Flip and cook until golden on the second side and the cheese is fully melted.

   3:00 · Cook second side
10. 10

    Transfer the quesadillas to a cutting board and let rest briefly before slicing into wedges.

    2:00 · Rest before slicing
11. 11

    Serve the wedges warm with mild guacamole and sour cream, garnished with chopped cilantro.