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Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian quesadillas you’ll ever taste. So easy to make and most importantly incredibly delicious and filling!
To be honest with you, it was only until I stood back (cheese all over my face) and stared at the crumbs on my plate, when I came to the realisation that there was zero meat involved in this dish. In fact, as I was developing this recipe it never even crossed my mind to add any.
Traditional quesadillas call for chicken, sometimes steak. But for me, the heartiness from the sweet potato and black beans was everything these vegetarian quesadillas called for.
- 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)
- Fresh Coriander
- Extra Limes
- Sour Cream
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.
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Originally posted 2018-03-23 11:51:06.