Let’s be honest, finding truly easy dinner recipes that are also exciting can feel like a chore. After a long day, you want something fast, delicious, and good for you. You are definitely not alone in that search.
Well, I have a fantastic solution for you. These sweet potato and black bean quesadillas are about to become a staple in your home. They are one of the most versatile and satisfying easy food recipes I know.
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Why You’ll Love This Recipe
There are so many reasons to adore this dish. First off, it’s incredibly quick to put together. We are talking about a restaurant quality meal on your table in under thirty minutes.
It is also a wonderfully easy healthy dinner. You get a great mix of protein from the beans and wholesome carbs from the sweet potatoes. Plus all those colorful veggies!
The flavor is just outstanding. The sweetness of the potato pairs beautifully with the smoky chili powder and earthy cumin. It is a combination that just works so well.
Customization is key here. You can swap out veggies, add different spices, or throw in some leftover chicken. It is a great way to clean out the fridge at the end of the week.
This recipe is also very budget friendly. Beans, tortillas, and seasonal vegetables are all affordable ingredients. You can feed the whole family without breaking the bank.
And perhaps best of all, these are amazing for kid friendly dinners. Kids love anything they can eat with their hands. Let them help sprinkle the cheese or fold the tortillas.
Ingredients
Here is everything you will need to make these delicious quesadillas. The list is simple, and you might already have most of these items in your pantry and fridge.
- 2 tablespoons olive oil, divided
- 1 small sweet potato, peeled and diced into 1 cm cubes
- 2 to 3 cups chopped veggies (bell pepper, red onion, and corn are great)
- 1 small jalapeño, cored and finely diced
- 1 can (15 ounce) pinto or black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder or regular chili powder
- Fine sea salt and freshly cracked black pepper, to taste
- 4 to 6 large flour tortillas
- 3 to 4 cups shredded Mexican blend cheese
- 1 cup chopped fresh cilantro
- Dipping options: your favorite salsa, guacamole, or sour cream
Step By Step Instructions
Following these steps will give you a fantastic result every time. This is one of those easy dinner recipes that is hard to mess up. So relax and have fun with it!
Step 1: Cook The Sweet Potato
First, heat one tablespoon of olive oil in a large nonstick sauté pan over medium high heat. Let the pan get nice and hot before you add anything.
Add your diced sweet potato to the hot pan. Sauté it for about five to six minutes, stirring every so often. You want the cubes to be cooked through and slightly tender.
Once they are cooked, transfer the sweet potatoes to a separate plate and just set them aside for a few minutes. This keeps them from getting mushy.
Step 2: Sauté The Veggies And Spices
Add the remaining tablespoon of oil to the same pan. Toss in your chopped veggies and the finely diced jalapeño. Let them cook for four or five minutes.
Now it is time for the flavor. Stir in the cooked sweet potato, the rinsed beans, cumin, and chili powder. Add a generous pinch of salt and pepper too.
Let everything sauté together for another two minutes. This allows all the flavors to meld together. Give it a taste and add more salt or spices if you think it needs it.
Transfer this entire delicious mixture into a large bowl. Wipe your sauté pan clean so it is ready for the next step. A clean pan is important for a crispy tortilla.
Step 3: Assemble The Quesadilla
Return the clean sauté pan to the stove and reduce the heat to medium. You do not want the heat too high or the tortilla will burn before the cheese melts.
Place a flour tortilla in the center of the pan. Immediately sprinkle a good amount of shredded cheese evenly all over the surface. Do not be shy with the cheese!
Spoon about a cup of the veggie mixture onto one half of the tortilla. Then, sprinkle some fresh cilantro on top of the filling. This adds a nice, fresh pop of flavor.
Carefully fold the empty side of the tortilla over the filling. You will have a neat half moon shape. Press down on it gently with your spatula.
Step 4: Cook And Flip
Let the quesadilla cook for about thirty seconds. The goal is to get the bottom of the tortilla nice and crisp with a golden brown color. You can lift a corner to check.
When it is ready, carefully flip the quesadilla over. A wide spatula is your best friend for this part. Cook the second side for another thirty to sixty seconds.
You are looking for that same beautiful golden color on the other side. The cheese should be completely melted and gooey inside. That is how you know it is done.
Step 5: Serve And Enjoy
Transfer your finished quesadilla to a serving plate or cutting board. Slice it into triangles for easy handling. Repeat this whole process with the rest of your ingredients.
Serve them warm with your favorite dipping sauces. Salsa, guacamole, and sour cream are all classic choices that work wonderfully. Enjoy your amazing homemade dinner!
How To Store Leftovers
If you have any leftovers, which is not always a guarantee, storing them is simple. Let the quesadillas cool down to room temperature first.
You can store them in an airtight container in the refrigerator for up to three days. This makes them great for a quick lunch the next day.
For longer storage, you can freeze them for up to three months. Just place them in a freezer safe bag or container. It is one of the best easy food recipes for stocking your freezer.
To reheat, the best method is in a dry skillet over medium heat. This will help them get crispy again. You can also use an oven or air fryer. The microwave works but they will be soft.
Tips
Want to make these even better? Here are a few simple tips. These little adjustments can make a big difference in your quest for great easy dinner recipes.
For extra crispy tortillas, you can add a little bit of oil to the pan before you cook each quesadilla. A light mist of cooking spray works great for this.
Feel free to add other proteins. Cooked, shredded chicken or seasoned ground beef would be a delicious addition. Just mix it in with the veggie filling.
Do not be afraid to switch up the vegetables. Zucchini, mushrooms, or spinach would also be tasty. This recipe is a perfect way to use whatever you have on hand.
If you are making a large batch for a crowd, keep the finished quesadillas warm. Place them on a sheet pan in an oven set to 200°F until you are ready to serve.
This is one of my favorite easy healthy dinner ideas, so I try to make it often. Prepping the filling ahead of time makes assembly even faster on busy weeknights.
Conclusion
So there you have it. A simple, delicious, and satisfying meal that checks all the boxes. It is a shining example of what easy dinner recipes can be.
It is healthy, fast, and something the whole family will love. This recipe is more than just instructions. It is a template for countless quick and creative meals.
I hope you give these sweet potato and black bean quesadillas a try. I am confident they will become a regular part of your meal rotation. Happy cooking!
FAQ
Can I Make These Quesadillas Vegan?
Absolutely. To make this recipe vegan, simply use your favorite brand of dairy free shredded cheese. The rest of the ingredients are already plant based.
Are These Quesadillas Gluten Free?
Yes, they can be. Just use certified gluten free corn tortillas or your favorite gluten free flour tortillas instead of regular flour ones. The filling is naturally gluten free.
What Kind Of Salsa Is Best For Dipping?
Any salsa you love will work. A classic tomato salsa, a tangy salsa verde, or even a sweet pineapple or mango salsa would be delicious with these quesadillas.
How Can I Make This Recipe Even Faster?
For an even speedier meal, use leftover cooked sweet potato. You can also buy pre chopped vegetables from the grocery store to save time on prep. Looking for kid friendly dinners in a hurry is always a challenge, so these shortcuts help.
Sweet Potato and Black Bean Quesadillas
These sweet potato and black bean quesadillas offer a flavorful and simple meal solution. They’re a versatile, satisfying, and healthy choice that the whole family will appreciate. Quick to prepare, they make for an excellent weeknight dinner.
Requirements
Ingredients
Instructions
- Heat one tablespoon of olive oil in a large nonstick sauté pan over medium high heat. Let the pan get nice and hot.
- Add your diced sweet potato to the hot pan. Sauté for about five to six minutes, stirring every so often. You want the cubes to be cooked through and slightly tender.
- Once cooked, transfer the sweet potatoes to a separate plate and set aside.
- Add the remaining tablespoon of oil to the same pan. Toss in your chopped veggies and the finely diced jalapeño. Let them cook for four or five minutes.
- Stir in the cooked sweet potato, the rinsed beans, cumin, and chili powder. Add a generous pinch of salt and pepper.
- Let everything sauté together for another two minutes to meld flavors. Taste and adjust seasoning if needed.
- Transfer this mixture into a large bowl. Wipe your sauté pan clean.
- Return the clean sauté pan to the stove and reduce the heat to medium.
- Place a flour tortilla in the center of the pan. Immediately sprinkle a good amount of shredded cheese evenly over the surface.
- Spoon about a cup of the veggie mixture onto one half of the tortilla. Then, sprinkle some fresh cilantro on top.
- Carefully fold the empty side of the tortilla over the filling. Press down gently with your spatula.
- Let the quesadilla cook for about thirty seconds until the bottom is crispy and golden brown. Lift a corner to check.
- Carefully flip the quesadilla over. Cook the second side for another thirty to sixty seconds until golden and the cheese is completely melted.
- Transfer your finished quesadilla to a serving plate or cutting board. Slice into triangles. Repeat with the rest of your ingredients.
- Serve warm with your favorite dipping sauces like salsa, guacamole, or sour cream. Enjoy your homemade dinner!
Notes
For extra crispy tortillas, you can add a little bit of oil to the pan before you cook each quesadilla. A light mist of cooking spray works great for this.
Feel free to add other proteins. Cooked, shredded chicken or seasoned ground beef would be a delicious addition. Just mix it in with the veggie filling.
Do not be afraid to switch up the vegetables. Zucchini, mushrooms, or spinach would also be tasty. This recipe is a perfect way to use whatever you have on hand.
If you are making a large batch for a crowd, keep the finished quesadillas warm. Place them on a sheet pan in an oven set to 200°F until you are ready to serve.
Prepping the filling ahead of time makes assembly even faster on busy weeknights.
Nutrition
Calories
Sugar
Fat
Carbs
