Roasted Sweet Potato and Black Bean Quesadillas

Ingredients

2 Large Sweet Potatoes, peeled and sliced into chunks
4 Large White Tortilla Wraps
1 tsp Smoked Paprika
1 tsp Cumin
1/2 tsp Ground Coriander
1/4 tsp Cayenne Pepper (or to preference)
1/2 can of Black Beans, rinsed
2 Large handfuls of Cheddar
Juice from 1/2 a Lime
Salt & Black Pepper, to taste
Olive Oil (see note A)
Extras 'n' optionals:
Avocado
Jalapeno
Fresh Coriander
Extra Limes
Sour Cream
Salsa
Guac
Method


Preheat oven to 220c (430f).

Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.

When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Place to one side.

Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle pan (see note B) oiled side face down, making sure the hob is turned off. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Cheese, a squeeze of Lime Juice and Seasoning if needed. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.

At this point turn the hob onto a medium heat and fry for around 6-8 mins on each side, or until griddle marks appear with a golden surrounding. If you tap on the Quesadillas it should sound slightly hollow and crunchy.

Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!
Recipe Notes

a) Oil - Other oils such as Avocado, Sunflower and Canola Oil also work great for this recipe. They have a much higher smoking point so should caramelize the sweet potato more effectively in the oven. However, for convenience reasons Olive Oil works absolutely fine.



b) Size - If you don't own a griddle pan, a standard pan will be fine. If the Tortilla doesn't fit, then simply spread the ingredients over one half and fold it over. Alternatively feel free to use a panini grill if you have one.



c) Flipping - I find the easiest way to flip the quesadillas is to place a plate over the top, flip the pan over so the quesadilla is on the plate, then slide it back on the griddle to fry the other side.



d) Dryness - I've eaten these quesadillas many a time by themselves and they taste fantastic. However, sometimes it's a good idea to pair them with a sauce or dip to reduce any risk of you finding them dry. My recommendations are Homemade Fresh Salsa and Guac!



e) Notes from readers - Sauteed onions and peppers go perfectly if you add them in the filling. If you're adapting to vegan and adding vegan cheese, be sure to use a brand you know and love. Warning - they are filling.



f) Calories - Based between 4 people with no sides or dips.


Recipe Source: Roasted Sweet Potato and Black Bean Quesadillas