Wow, talk about an easy weeknight meal! 3 main ingredients, spices you probably have on hand, and bam – Roasted Sweet Potato Quesadillas! You’ve got yourself a grade-A meal that the whole family will love. We know that weeknights can be a bit hectic, and no one wants to slave over the stove after a long day. Problem solved!
The cook time is 50 minutes since the sweet potatoes take about 35 minutes or so to bake, but we actually have a hack that will quicken this up for you.
If you’re in a rush, place your chopped potatoes in the microwave for 5 minutes or until they’re slightly soft. Toss in the spices as directed and bake for 15 minutes. And just like that, we just cut your time in half and you’ll be eating Sweet Potato Quesadillas that much quicker!
If you’re feeling extra spontaneous, you can definitely throw these on the BBQ. BBQ your potatoes, and then to use a cast iron skillet to cook the quesadillas – y0u’ll have the most delicious BBQ-able meal. Perfect for the summer, or winter!
Roasted Sweet Potato Quesadillas
Ingredients
- 2 large Sweet Potatoes Peeled & roughly chopped
- 6 large Tortillas
- 1 tsp Paprika
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Cayenne Powder
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2 tsp Onion Powder
- 2 tbsp Olive Oil
- 1/2 can Black Beans Drained & rinsed
- 2 cups Vegan Cheddar Cheese Shreds We use Earth Island or Daiya
Instructions
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Preheat oven to 425 F.
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Place chopped potatoes in a large bowl and toss with 1 tablespoon olive oil, paprika, chili powder, cumin, cayenne powder, garlic powder and onion powder. Toss until completely coated and place on a lined baking tray.
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Place in the oven and bake for 35-40 minutes until softened. Mix the potatoes half way through to ensure they don't stick and cook evenly.
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When potatoes are done place them in a large bowl and roughly mash.
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Place a large skillet over medium heat and allow to heat up.
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Brush 1 of the tortillas with a little bit of the remaining olive oil and place oil side down onto the skillet.
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Spread on ⅓ of the mashed potatoes, ⅓ of the black beans and ⅓ of the cheese.
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Place a 2nd tortilla on top and press down lightly ensuring the filling doesn’t come out the sides.
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Brush the top tortilla with a little bit of the olive oil and allow to cook 3-5 minutes until the bottom tortilla starts to golden.
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Flip the quesadilla and cook the other side for 3-5 minutes until the tortilla begins to golden.
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Place on a cutting board and cut into 6 even triangles.
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Repeat with remaining tortillas and filling.
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Serve with salsa or other favourite sauce.
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