Name: Sweet Potato and Black Bean Quesadillas: A Flavorful, Healthy Recipe
Ingredients: 1 large sweet potato, peeled and diced; 1 can (15 oz) black beans, drained and rinsed; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon smoked paprika; Salt & black pepper, to taste; 1 cup shredded cheese (cheddar, mozzarella, or Mexican blend); 4 large flour tortillas; 1 tablespoon olive oil; 2 tablespoons chopped fresh cilantro (optional); Sour cream, salsa, or guacamole for serving

Ingredients

Scale

1 large sweet potato, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
Salt & black pepper, to taste
1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
4 large flour tortillas
1 tablespoon olive oil
2 tablespoons chopped fresh cilantro (optional)

Sour cream, salsa, or guacamole for serving

Instructions

Cook the Sweet Potatoes:
- Boil or steam diced sweet potatoes until fork-tender (about 10 minutes).
- Drain and mash them slightly with a fork.
Prepare the Filling:
- Heat olive oil in a pan over medium heat.
- Sauté onion and garlic until soft.
- Add black beans, chili powder, cumin, paprika, salt, and pepper. Stir and cook for 3 minutes.
- Mix in the mashed sweet potatoes and cilantro. Remove from heat.
Assemble the Quesadillas:
- Spread the sweet potato and black bean mixture on half of each tortilla.
- Sprinkle with shredded cheese.
- Fold the tortilla in half, pressing gently.
Cook the Quesadillas:
- Heat a clean pan over medium heat.
- Cook each quesadilla for 2-3 minutes per side until golden brown and crispy.

Serve & Enjoy:
- Slice into triangles and serve with sour cream, salsa, or guacamole.