Chipotle Sweet Potato Black Bean Quesadillas
These sweet potato black bean quesadillas are the best of both worlds: creamy on the inside and crispy on the outside. With a hint of spice and smokiness from chipotle peppers, sweetness from the sweet potatoes, and (of course) gooey cheese, these quesadillas are a dinner that is loved by all.
Nutrition Facts
Ingredients
Instructions
Mix up all Lime Yogurt ingredients in a bowl and set aside.
In a medium bowl, mash together the sweet potato puree, adobo sauce, chipotle pepper (if using), salt and lime juice, until completely smooth and mixed together.
Pre-heat a large non-stick pan over medium heat.
Place a tortilla in the pan, then spread ⅓ cup of the sweet potato puree over half of the tortilla.
Scatter ½ a cup of black beans over the sweet potato puree, then top with cheese.
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Continue Reading at Sweetpeasandsaffron →Chef's Notes
Tips:*you will need cooked + mashed sweet potatoes for this recipe. Refer to blog post for suggestions on how to cook the sweet potatoes in the oven, in an Instant Pot, in the microwave or in the slow cooker.
** this recipe is slightly spicy as written; if you want to bump the spice up a level, add a full chipotle pepper. If you want it to be smoky but not spicy, omit the chipotle pepper
Storage
Quesadillas can be in theory be cooked ahead and stored. Because of the sweet potatoes in this recipe, these quesadillas are especially prone to softening as they sit in the fridge. I do not recommend storing for more than 2 days.
To reheat- heat in a frying pan or on a sandwich press until crisped back up and heated through. Do not reheat in the microwave as they will end up soggy.
store leftover sweet potato puree and chipotle peppers in the fridge for up to 4 days or the freezer for 3 months.
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Reviews from the Original Source
I just made these after such a long day (cooked the potatoes a couple of days ago). They really made my night. I'm in love with the Adobo sauce and I actually used Icelandic yogurt instead for the sauce. Amazing. Can't wait to try more of your recipies!
I had an abundance of butternut squash so made these with that. You can't beat a recipe that is both simple and tasty. So good.
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