Black Bean and Sweet Potato Quesadilla
What You Will Need
Ingredients
- 3 small sweet potatoes, cut into 1-inch cubes
- 2 tsp. extra virgin olive oil
- 1 yellow onion, diced
- 1 large green bell pepper, diced
- 2 cloves minced garlic
- 1 (15 oz.) can black beans, rinsed and drained
- 6 medium flour tortillas
- 1¼ cups grated sharp cheddar cheese
Seasoning
- 1 Tbsp. chili powder
- 1 Tbsp. cinnamon
- 1 tsp. cumin
- 1 tsp. smoked paprika
- ½ tsp. kosher salt
- ½ tsp. ground chipotle chili powder
- 3 Tbsp. Lee Kum Kee Panda Brand Black Pepper Grilling Sauce
Made with
Lee Kum Kee products
How to make it
Place the sweet potatoes into a pot and fill it with water until the potatoes are covered. Bring the water to a boil and cook the potatoes for about 8 minutes until tender. Drain the potatoes, then place them back into the pot.
Mash the potatoes, then mix in the chili powder, cinnamon, cumin, smoked paprika, ¼ tsp. kosher salt, chipotle chili powder, and Lee Kum Kee Panda Brand Black Pepper Grilling Sauce.
Heat a pan over medium heat, then pour in the olive oil. Add in the onion and bell peppers and sauté until tender. Then mix in the garlic and remaining ¼ tsp. of kosher salt.
Add the sautéed vegetables and the black beans to the mashed sweet potatoes. Mix until combined.
Heat a large pan over medium heat and place a tortilla into the pan. Spread about a ½ cup of the sweet potato mixture onto one half of the tortilla. Sprinkle about 3 Tbsp. of cheese on top. Fold the other half of the tortilla over. Cook for about 1-2 minutes until the tortilla is lightly browned then flip onto the other side. Cook for about 1-2 minutes then remove it from the pan. Repeat this process to make the remaining quesadillas. Enjoy!
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