Community recipe
Crispy Sweet Potato and Black Bean Quesadillas with Lime-Cilantro Dip
Golden, skillet-crisp flour tortillas enclose smoky mashed sweet potato, black beans, corn, and melty cheddar. A cool lime-cilantro yogurt dip keeps every bite bright. Makes four generously filled quesadillas, cut into wedges for serving.
- Serves
- 4
- Prep
- 15 min
- Cook
- 32 min
- Difficulty
- easy
Get ready
Ingredients
- 450 g sweet potatos, peeled and cut into ½-inch cubes
- 2 tbsp olive oils
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 15 oz black beans, drained and rinsed
- 1 cup corn, thawed and drained if frozen
- 6 oz cheddar cheeses, grated
- 8 flour tortillas
- 1 lime, zested and juiced
- 0.5 oz fresh cilantro, rinsed, dried, and finely chopped
- 0.5 cup plain greek yogurt
Make it
Instructions
- 01
Roast the smoky sweet potato
Heat the oven to 425°F (220°C). Set a rimmed baking sheet out and line it with parchment. Wash and dry 450 g sweet potato, peel it, and cut it into ½-inch cubes. Toss the cubes on the sheet with 2 tbsp olive oil, 1 tsp ground cumin, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper; spread them out in one layer. Roast for 20–25 minutes, turning once halfway, until browned at the edges and easily pierced with a fork. Set aside to cool slightly, leaving the oven on only if you want to keep the finished quesadillas warm later. | Why: Small, evenly cut pieces roast quickly and mash easily into a cohesive filling.
- 02
Make the hearty filling
While the sweet potato roasts, drain 15 oz black beans in a colander, rinse under cool water, and drain well. If using frozen kernels, thaw and drain 1 cup corn. Transfer the roasted sweet potato to a medium bowl and mash roughly with a fork, leaving some small chunks. Fold in the beans and corn until evenly combined; taste and adjust the seasoning only if needed. | Why: Rinsing the beans removes excess canning liquid, and a chunky mash gives the quesadillas a sturdy, satisfying texture.
- 03
Fill and fold the tortillas
Grate 6 oz cheddar cheese. Arrange 8 flour tortillas on a clean work surface. Sprinkle cheese over one half of each tortilla, divide the sweet-potato mixture over the cheese, then add another light sprinkle of cheese from the measured amount. Fold each tortilla over to make a half-moon and press gently to compact the filling. Keep the quesadillas in a single layer while you prepare the skillet. | Why: Cheese on both sides helps bind the filling and seals the folded tortillas as it melts.
- 04
Pan-crisp until golden
Set a large nonstick or well-seasoned skillet over medium heat. Brush the surface lightly with the reserved olive oil from step 1. Cook the folded quesadillas in batches, without crowding, for about 3 minutes per side; add a little more of the reserved oil between batches as needed. Adjust the heat if they brown too quickly. They are ready when both sides are crisp and golden and the cheese is melted. Transfer to a cutting board and rest for 2 minutes before cutting each into three wedges. If desired, keep the first batch warm on a baking sheet in the 425°F oven while the rest cook. | Why: Moderate heat crisps the tortilla while giving the cheese time to melt without scorching.
- 05
Mix the dip and serve
Rinse and dry 1 lime and 0.5 oz fresh cilantro. Zest the lime, then cut and squeeze it. Finely chop the cilantro leaves. Stir 0.5 cup plain Greek yogurt with the lime zest, 1 tablespoon of the juice, and most of the chopped cilantro; taste and add more juice if you like a sharper dip. Spoon the dip into a small bowl, scatter the remaining cilantro over it, and serve alongside the warm quesadilla wedges. | Why: Cool yogurt and fresh citrus balance the roasted filling and crisp, cheesy tortillas.
