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Black Bean & Sweet Potato Quesadilla Bake

Black Bean & Sweet Potato Quesadilla Bake

This Black Bean & Sweet Potato Quesadilla Bake is a warm, cheesy dish that balances healthy ingredients with comfort, perfect for weeknight dinners.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Resting Time: 10 minutes
Total Time: 1 hour 15 minutes
Course: Dinner
Cuisine: Mexican
Keyword: bake, black bean, Cozy, dinner, quesadilla, sweet potato
Servings: 6 servings
Calories: 350kcal

Equipment

  • oven
  • skillet
  • Baking dish
  • baking sheet

Ingredients

Filling

  • 3 cups sweet potatoes peeled and diced
  • 1 can black beans rinsed and drained
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional

Tortillas

  • 8 large flour tortillas

Cheese

  • 2 cups Monterey Jack cheese shredded
  • 1 cup Mexican blend or sharp cheddar shredded

Sauce

  • 1 cup red enchilada sauce

Optional Add-Ins

  • 1 cup cooked ground beef optional
  • 1 cup diced bell peppers optional
  • 1 cup frozen corn kernels optional
  • 1/4 cup fresh cilantro for garnish

Instructions

Preparation Steps

  • Preheat your oven to 400°F (200°C). Peel and dice sweet potatoes into ½-inch cubes. Toss with olive oil, salt, and chili powder. Spread on a baking sheet and roast for 20-25 minutes until tender.
  • Sauté the onion in a tablespoon of olive oil over medium heat for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute.
  • If using ground beef, add it to the skillet with the onions and cook until fully browned. Drain excess grease.
  • Combine black beans, roasted sweet potatoes, cumin, chili powder, smoked paprika, and cayenne (if using) in the skillet. Mix in about ½ cup of enchilada sauce.
  • Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Spread ½ cup of enchilada sauce on the bottom.
  • Layer two flour tortillas in the baking dish, spoon ⅓ of the filling, and sprinkle with ½ cup of cheese. Repeat layers until tortillas, filling, and cheese are used.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes until cheese is bubbly and golden.
  • Let rest for 5-10 minutes before serving. Garnish with cilantro, sour cream, or avocado.

Notes

Ensure sweet potato cubes are uniform for even cooking. Don't overcook the onions; they should be translucent. Allow resting time after baking for better texture.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 48g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 700mg | Fiber: 8g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 15mg | Calcium: 250mg | Iron: 3.5mg
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