Sweet Potato and Black Bean Quesadillas
Crispy little quesadillas filled with soft mashed sweet potato, black beans and melty cheese, cut into fun triangles. A gentle, naturally sweet way to get vegetables and beans into small hands.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the sweet potato
Put the sweet potato cubes in a small pot, cover with the water and simmer over medium heat for 10-12 minutes until a fork slides in easily. Drain well, transfer to a bowl and mash with a fork until smooth; let it cool a little.
- 300 g sweet potato
- 1 liter water
✅ Done when: a fork slides into the sweet potato easily
Mix the filling
In the same bowl, lightly mash the black beans with a fork, leaving some whole for texture. Mix them into the mashed sweet potato with the cumin and lime juice until you get a soft, spreadable paste.
- 240 g black beans
- mashed sweet potato sweet potato from step 1
- 1 pinch ground cumin
- 1 tsp lime juice
Fill the tortillas
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook until crispy
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cut into little triangles
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Store or pack
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the sweet potato
Put the sweet potato cubes in a small pot, cover with the water and simmer over medium heat for 10-12 minutes until a fork slides in easily. Drain well, transfer to a bowl and mash with a fork until smooth; let it cool a little.
- 300 g sweet potato
- 1 liter water
✅ Done when: a fork slides into the sweet potato easily
Mix the filling
In the same bowl, lightly mash the black beans with a fork, leaving some whole for texture. Mix them into the mashed sweet potato with the cumin and lime juice until you get a soft, spreadable paste.
- 240 g black beans
- mashed sweet potato sweet potato from step 1
- 1 pinch ground cumin
- 1 tsp lime juice
Fill the tortillas
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook until crispy
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cut into little triangles
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Store or pack
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The quesadilla, a corn tortilla folded around cheese and griddled until crisp, is one of Mexico's oldest and most everyday dishes, rooted in the pre-Hispanic pairing of corn and native ingredients. Fillings vary from region to region and from house to house, from mushrooms and squash blossom to potato, chicken or beans.
Sweet potato (camote) and black beans are both long-standing staples of Mexican cooking, so filling a quesadilla with them is a natural, homely combination, especially popular as a comforting, meat-free family meal.
⭐ Why It's Famous
It turns humble pantry staples, corn tortillas, beans and a root vegetable, into something crisp, cheesy and sharable, loved by children and adults alike.
💡 Fun Fact
In central and southern Mexico, 'quesadilla' can sometimes mean a filled tortilla with no cheese at all, since the name originally comes from 'queso' but regional habits changed over time.
Mexico, countrywide
23.63°N, -102.55°W
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!