- Steam or microwave the diced sweet potatoes until they are tender. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped red onion, diced red bell pepper, and minced garlic. Sauté until the vegetables are softened.
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Stir in the black beans, cooked sweet potatoes, ground cumin, chili powder, salt, and black pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld.
- In a separate dry skillet, warm the tortillas over medium heat.
- Place a tortilla in the skillet and sprinkle with a portion of the shredded cheese.
- Spoon the sweet potato and black bean mixture over half of the tortilla.
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Fold the tortilla in half, creating a quesadilla. Press it down with a spatula and cook until the cheese is melted and the tortilla is golden brown.
- Repeat the process for the remaining tortillas.
- Garnish the quesadillas with fresh cilantro leaves if desired.
- Serve your Sweet Potato and Black Bean Quesadillas with salsa and Greek yogurt on the side if desired.
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