These are such hearty and flavorful vegetarian sweet potato black bean quesadillas. They're simple to make and so good with toppings!
- 6 medium sweet potatoes
- salt as needed
- black pepper as needed
- olive oil as needed
- 1 cup canned black beans drained and rinsed
- 1 tablespoon fresh cilantro
- 1/2 teaspoon dried onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 8 whole flour tortillas burrito size
- 8 ounces shredded Mexican cheese blend
- sliced avocado
- Mexican crema or sour cream
- salsa
- extra cilantro
- queso
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First, prepare the sweet potatoes. Pre-heat the oven to 350 and line a sheet tray with foil. Slice the sweet potatoes all over with a knife to ventilate them and allow the olive oil and seasoning to seep through. Then drizzle them all generously with said olive oil and sprinkle them liberally with salt and pepper. Roast them until tender for about 40 minutes, then let them cool enough to handle. When they are cool enough to handle, cut them in half and scoop the flesh right out of the skin into a mixing bowl. Then mash them well with a fork. Stir in the black beans, cilantro, dried onion, garlic powder, paprika and cumin.
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Then get out a waffle maker and pre-heat it. Spray it well with cooking spray. You could also use a panini press or griddle here if you don't have a waffle maker. Take a tortilla and spread a 1/4 of the filling on it. Sprinkle 1/4 of the cheese on top and close it with another tortilla. Cook it in the waffle iron for 5 minutes, until slightly crisp on the outside and melty. Repeat this with the remaining filling to make 4 total. Serve with your favorite toppings and enjoy!!