Star-shaped Sweet Potato Quesadillas
Star-shaped Sweet Potato Quesadillas
Ingredients
For the Sweet Potato Filling
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 red onion, small, finely diced
- 1 red bell pepper, small, cored and finely diced
- 15 ounces black beans, canned, rinsed and drained
- 1 cup corn, frozen or canned, drained if canned
For the Quesadillas
- 8 flour tortillas, 8-inch or 10-inch
- 2 cups shredded Monterey Jack cheese, or cheddar cheese blend
- 2 tablespoons butter, divided
For Serving (Optional)
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 avocado, sliced or mashed into guacamole
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F. In a medium bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, chili powder, ground cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread the seasoned sweet potatoes in a single layer on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Roast the sweet potatoes for 20 to 25 minutes, or until tender and slightly caramelized, flipping halfway through. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400
- 3
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper. Sauté for 5 to 7 minutes, or until softened.
⏱️ 7 min
- 4
In a large bowl, combine the roasted sweet potatoes, sautéed onion and bell pepper, rinsed black beans, and corn. Stir gently to mix all the filling ingredients.
⏱️ 3 min
- 5
Using a large star-shaped cookie cutter (about 4-5 inches wide), cut star shapes from each flour tortilla. You should get one star per tortilla. Set aside the tortilla scraps for another use or discard.
⏱️ 5 min
- 6
To assemble the quesadillas, lightly butter one side of a star-shaped tortilla. Place it butter-side down in a clean skillet (or the same skillet used for veggies, wiped clean) over medium heat. Sprinkle 1/4 cup of shredded cheese over the tortilla, then spoon about 1/4 cup of the sweet potato filling onto one half of the star. Top the filling with another 1/4 cup of shredded cheese, then place another star-shaped tortilla on top.
⏱️ 5 min
- 7
Cook for 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese is melted and bubbly. You may need to add a small amount of butter to the skillet for each quesadilla. Repeat with the remaining tortillas, cheese, and filling, cooking in batches as needed.
⏱️ 10 min
- 8
Once cooked, remove the quesadillas from the skillet and cut them in half if desired. Serve immediately with optional toppings such as sour cream, salsa, avocado slices, or fresh cilantro.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Star-shaped Sweet Potato Quesadillas
Ingredients
For the Sweet Potato Filling
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 red onion, small, finely diced
- 1 red bell pepper, small, cored and finely diced
- 15 ounces black beans, canned, rinsed and drained
- 1 cup corn, frozen or canned, drained if canned
For the Quesadillas
- 8 flour tortillas, 8-inch or 10-inch
- 2 cups shredded Monterey Jack cheese, or cheddar cheese blend
- 2 tablespoons butter, divided
For Serving (Optional)
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 avocado, sliced or mashed into guacamole
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F. In a medium bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, chili powder, ground cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread the seasoned sweet potatoes in a single layer on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Roast the sweet potatoes for 20 to 25 minutes, or until tender and slightly caramelized, flipping halfway through. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400 - 3
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper. Sauté for 5 to 7 minutes, or until softened.
⏱️ 7 min - 4
In a large bowl, combine the roasted sweet potatoes, sautéed onion and bell pepper, rinsed black beans, and corn. Stir gently to mix all the filling ingredients.
⏱️ 3 min - 5
Using a large star-shaped cookie cutter (about 4-5 inches wide), cut star shapes from each flour tortilla. You should get one star per tortilla. Set aside the tortilla scraps for another use or discard.
⏱️ 5 min - 6
To assemble the quesadillas, lightly butter one side of a star-shaped tortilla. Place it butter-side down in a clean skillet (or the same skillet used for veggies, wiped clean) over medium heat. Sprinkle 1/4 cup of shredded cheese over the tortilla, then spoon about 1/4 cup of the sweet potato filling onto one half of the star. Top the filling with another 1/4 cup of shredded cheese, then place another star-shaped tortilla on top.
⏱️ 5 min - 7
Cook for 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese is melted and bubbly. You may need to add a small amount of butter to the skillet for each quesadilla. Repeat with the remaining tortillas, cheese, and filling, cooking in batches as needed.
⏱️ 10 min - 8
Once cooked, remove the quesadillas from the skillet and cut them in half if desired. Serve immediately with optional toppings such as sour cream, salsa, avocado slices, or fresh cilantro.
⏱️ 5 min