Sweet Potato and Black Bean Quesadillas
We eat a lot of quesadillas in this house. It’s one of our go-to quick dinners. I typically just pick up a roast chicken, shred it up, season it and toss some in between tortillas and call it a day, but I like that I can change things up by mixing in whatever veggies or cheeses I have on hand. It’s actually a great way to empty out the fridge!
My friends over at Mission Foods recently sent me a package of some of their new Digestive Health tortillas and I was pretty excited to give them a try! These tortillas are so great because they are packed with digestive and immune supporting probiotics! I was really pleased with these tortillas actually. Sometimes these types foods don’t always taste so great, but these tortillas taste just like a regular tortilla and are nice and soft.
Since I was riding the digestive health train, I wanted to pack this quesadilla with other digestive-friendly foods! It’s stuffed with fiber-rich black beans and vitamin-rich sweet potatoes and zesty spices! Oh and some cheese, because let’s be real, what’s a quesadilla without cheese? A lame-a-dilla, that’s what.
And because I couldn’t stop at just the quesadilla itself, I also made a big bowl of avocado crema for dipping! If have never had it, make it, and then taste it and you will then want to put it on all of the things in your life. Trust.
Sweet Potato and Black Bean Quesadillas
For the quesadillas:
- 1 large sweet potato, peeled and cut into bite-size pieces
- 3 tablespoons olive oil, divided
- 1/3 cup diced onion
- 1 15-ounce can unseasoned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup shredded jack cheese
- cooking spray
- 4 Mission Foods Digestive Health Tortillas
For the avocado crema:
- 1 ripe avocado
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh lime juice
To make the quesadillas:
- Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper. Add the sweet potatoes in an even layer. Drizzle 1 tablespoon of the olive oil over the potatoes. Sprinkle with some salt and pepper. Roast the potatoes in the oven for 10-15 minutes until cooked and lightly golden.
- While the potatoes are roasting, heat the remaining 2 tablespoons of olive oil in a saute pan on medium heat. Add the onion and cook for about 3-4 minutes or until translucent. Add in the black beans along with the cumin, chili powder, paprika, cayenne pepper, and the salt and pepper. Cook for another 4 minutes until beans are softened. Once the potatoes are done, add to the black bean mixture and stir together. Let everything cook together for another 3-5 minutes. Remove from the heat and set aside.
- Wipe out the pan. Take one tortilla, spray one side with cooking spray and place spray-side down onto the pan. Take about 1/4 cup of the cheese and sprinkle evenly onto the tortilla. Then spoon half of the sweet potato mixture on top of the cheese. Sprinkle another 1/4 cup of the cheese on top. Take another tortilla, spray one side with more cooking spray and place spray-side up on top. Use a large spatula and gently press down on top of the quesadilla. Cook for about 3 minutes and then carefully flip over. Cook on the other side for another 3-4 minutes or until lightly golden and crispy. Flip back over once more if needed. Repeat with next quesadilla. Cut each into quarters. Serve with desired toppings.
To make the avocado crema:
- Combine the avocado, sour cream, garlic powder, and lime juice in a food processor. Process until smooth. Season with salt if desired.
If you love Mission® Tortillas, then join the Mission Foods® Consumer Advocate Program, where you will have the chance to receive free packs of tortillas, $25 gift cards, and exclusive coupons!
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