Crispy Pan-Fried Sweet Potato Quesadilla
This Pan-Fried Sweet Potato Quesadilla is a fresh take on the humble sweet potato, combining its natural sweetness with Tex-Mex spices to create an oh-so-cheesy, balanced-in-flavor bite.
Equipment
- Blender * or *
Ingredients
- 1 small sweet potato
- 1 medium yellow onion
- 2 tablespoons butter
- 1 can black beans
- 2 tablespoons milk
- 2 tablespoons cream cheese
- ¼ teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 pinch of salt and pepper
- 1 cup shredded cheddar cheese
- 2 XL flour tortillas
Instructions
- Peel and cut your sweet potato into small chunks, about 2 inches in diameter1 small sweet potato
- Boil sweet potatoes in 10 cups of hot water until tender—about 15 minutes. You'll know your potato is ready because you will be able to easily pierce it with a fork.
- Slice your onions and cook them in a pan with 1 tablespoon of butter until caramelized.1 medium yellow onion
- Meanwhile, drain and rinse your black beans and set aside.1 can black beans
- Once sweet potatoes are tender, throw them in a blender or food processor with the remaining butter, milk, cream cheese, cayenne, cumin, salt and pepper to form a puree.2 tablespoons butter, 2 tablespoons milk, 2 tablespoons cream cheese, ¼ teaspoon cayenne pepper, 1 teaspoon cumin, 1 pinch of salt and pepper
- Lay your tortilla flat on a clean surface and spread your puree over half. Top with caramelized onions, strained black beans, and about 1/2 cup of cheddar cheese.1 cup shredded cheddar cheese, 2 XL flour tortillas
- Fold your tortilla in half so that the filling is covered. Place a medium-sized nonstick fry pan on your stove over medium heat.
- Once your pan is hot, place your quesadilla directly on to the pan and cook for about 3 minutes until the tortilla is golden brown.
- Flip and cook for another 3 minutes until both sides are crispy and the cheese is melted.
- Repeat steps 5 & 6 with your second tortilla. Serve hot on its own or with or salsa!
Notes
- Don’t rush the boiling of your sweet potato. Once it is nice and soft, your blender will easily break it down into a silky smooth puree.
- Resist the urge to season the black beans. The sweet potatoes have a lot of flavors and between that and the cheese, your quesadilla will be extra tasty even with the black beans left as is.
- If your sweet potatoes are already cooked (as in leftovers from a sweet potato casserole, etc.), just skip step 1.
- For more recipes using delicious spuds, check out this list of Easy Sweet Potato Recipes.