Black Bean & Sweet Potato Quesadillas with Roasted Corn Salsa
Unlikely ingredients are combined in this quesadilla, but come together to create a winning taste! You’ll be surprised how great the mashed sweet potato is next to the Tex-Mex flavors.
In a skillet combine cook onion in oil until tender. Stir in beans, lime juice and spices cooking until heated throughout.
Onto four of the tortillas, spread some of the mashed sweet potatoes, spinach, some of the bean mixture, and 2-3 Tbsp of the cheese. Top with the remaining tortilla and fry/grill for about 3 minutes per side, flipping carefully.
For salsa, brush each cob with oil and grill directly on BBQ grill for 15 minutes or until tender, turning frequently to get all sides evenly and lightly charred. Allow to cool, then cut off kernels and place into a bowl. Combine remaining ingredient together, set aside.
Black Bean & Sweet Potato Quesadillas with Roasted Corn Salsa
Ingredients
Salsa (makes 2 cups)
- 4 ears corn husk & silk removed
- 2 tsp olive oil
- 1/2 red pepper finely chopped
- 1/3 red onion finely chopped
- 1 jalapeno pepper finely chopped
- 1/4 cup fresh cilantro chopped
- Zest and juice 2 Tbsp from 1 lime
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Quesadillas
- 12 oz sweet potatoes peeled and cubed
- 1 Tbsp olive oil
- 1/2 cup onion finely chopped
- 15 oz can black beans rinsed & drained
- 1 Tbsp lime juice
- 1 1/2 tsp dried oregano divided
- 1 1/2 tsp cumin divided
- 16 6 " corn tortillas
- 1 cup GF Monterey Jack cheese grated, optional
- 1 cup packed spinach leaves
Instructions
- For salsa, brush each cob with oil and grill directly on BBQ grill for 15 minutes or until tender, turning frequently to get all sides evenly and lightly charred. Allow to cool, then cut off kernels and place into a bowl. Combine remaining ingredient together, set aside.
- In salted water, microwave or boil sweet potatoes until soft, drain and mash. Add 1/2 tsp oregano and 1/2 tsp cumin, mixing until combined. Set aside.
- In a skillet combine cook onion in oil until tender. Stir in beans, lime juice and spices cooking until heated throughout. Remove from heat.
- Onto four of the tortillas, spread some of the mashed sweet potatoes, spinach, some of the bean mixture, and 2-3 Tbsp of the cheese. Top with the remaining tortilla and fry/grill for about 3 minutes per side, flipping carefully.
- Cut each into quarters and serve with salsa and sour cream if desired.
