These flavorful and satisfying quesadillas are filled with mashed sweet potatoes, black beans, and a spicy Sriracha sauce. The combination of sweet potatoes, black beans, and Sriracha sauce creates a delicious and satisfying filling, while the cheese adds a creamy and salty flavor. These quesadillas are easy to make and they're a great way to use up leftover sweet potatoes.
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can (15 ounces) of black beans, drained and rinsed
2 tablespoons Sriracha sauce
Salt and pepper, to taste
4 large flour tortillas
1 cup shredded cheese (such as cheddar or Monterey Jack)
Chopped fresh cilantro, for serving
Salsa, for serving
In a medium pot, bring a few inches of water to a boil. Add the sweet potatoes and cook until they are tender about 15-20 minutes. Drain the sweet potatoes and mash them with a fork.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until they are tender about 5-7 minutes.
Add the black beans and Sriracha sauce to the skillet. Stir to combine and cook for an additional 2-3 minutes, until the filling is heated through.
Warm the tortillas according to package instructions.
On one side of each tortilla, spread a layer of mashed sweet potatoes and black bean mixture. Top with a sprinkle of cheese.
Fold the tortilla over the filling and press gently to seal it.
Place the quesadilla in the skillet and cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is golden brown.
Repeat with the remaining tortillas and filling.
Serve the quesadillas hot, garnished with chopped cilantro and salsa if desired.
These flavorful and satisfying quesadillas are filled with mashed sweet potatoes, black beans, and a spicy Sriracha sauce.