Sweet Potato and Black Bean Quesadillas with Cilantro Lime Sauce
Vegetarian
These vegetarian quesadillas are filled with roasted sweet potatoes, black beans, and melty cheese. They’re topped with a zesty cilantro lime sauce for a burst of flavor.
Ingredients
For the quesadillas:
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese
- 4 large flour tortillas
For the cilantro lime sauce:
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
For the quesadillas:
Preheat the oven to 400°F (200°C).
Toss the cubed sweet potatoes with olive oil, salt, and pepper.
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and lightly browned.
In a large bowl, mix together the roasted sweet potatoes and black beans.
Heat a large skillet over medium heat.
Place one tortilla in the skillet and sprinkle with 1/4 cup of shredded cheese.
Spoon a quarter of the sweet potato and black bean mixture over the cheese.
Top with another 1/4 cup of shredded cheese and another tortilla.
Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortillas are lightly browned.
Repeat with the remaining tortillas and filling.
For the cilantro lime sauce:
In a small bowl, whisk together the Greek yogurt, cilantro, lime juice, garlic, salt, and pepper.
Adjust the seasoning to taste.
To assemble:
Cut the quesadillas into wedges.
Serve with the cilantro lime sauce on the side.
These vegetarian quesadillas are filled with roasted sweet potatoes, black beans, and melty cheese. They’re topped with a zesty cilantro lime sauce for a burst of flavor.
