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
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup red onion, finely diced
- 1 can black beans, 15 ounce, rinsed and drained
- 1/2 cup corn kernels, frozen, thawed
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
For the Quesadillas
- 8 flour tortillas, 8-inch
- 1 1/2 cups Monterey Jack cheese, shredded (or cheddar cheese)
- 2 tablespoons butter, or olive oil, for cooking
For Serving (Optional)
- sour cream, for serving, as needed
- salsa, for serving, as needed
- guacamole, for serving, as needed
- fresh cilantro, chopped, for garnish, as needed
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, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the seasoned sweet potatoes in a single layer on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized, flipping them halfway through. Remove from the oven and let cool slightly.
⏱️ 25 min•🌡️ 400
- 3
In a large bowl, combine the roasted sweet potatoes, finely diced red onion, rinsed and drained black beans, thawed corn kernels, freshly squeezed lime juice, and chopped fresh cilantro. Mix gently to combine all the filling ingredients.
⏱️ 5 min
- 4
Using a large star-shaped cookie cutter (approximately 4-5 inches wide), cut two star shapes from each 8-inch flour tortilla. You should yield 16 star tortilla shapes in total. Discard or save the tortilla scraps for another use.
⏱️ 5 min
- 5
To assemble each quesadilla, lay one star tortilla flat. Sprinkle about 2 tablespoons of shredded Monterey Jack cheese evenly over one half of the star. Spoon about 2-3 tablespoons of the sweet potato filling over the cheese. Sprinkle with another tablespoon of cheese. Place a second star tortilla on top, aligning the edges.
⏱️ 10 min
- 6
Heat 1 tablespoon of butter (or olive oil) in a large skillet or griddle over medium heat. Carefully place 2-3 assembled quesadillas in the skillet, ensuring they do not overcrowd. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining quesadillas, adding more butter or oil as needed.
⏱️ 15 min
- 7
Transfer the cooked quesadillas to a cutting board. For easier handling, you may cut each star quesadilla in half. Serve immediately with optional sour cream, salsa, guacamole, and extra fresh cilantro for garnish.
⏱️ 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
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup red onion, finely diced
- 1 can black beans, 15 ounce, rinsed and drained
- 1/2 cup corn kernels, frozen, thawed
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
For the Quesadillas
- 8 flour tortillas, 8-inch
- 1 1/2 cups Monterey Jack cheese, shredded (or cheddar cheese)
- 2 tablespoons butter, or olive oil, for cooking
For Serving (Optional)
- sour cream, for serving, as needed
- salsa, for serving, as needed
- guacamole, for serving, as needed
- fresh cilantro, chopped, for garnish, as needed
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, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the seasoned sweet potatoes in a single layer on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized, flipping them halfway through. Remove from the oven and let cool slightly.
⏱️ 25 min•🌡️ 400 - 3
In a large bowl, combine the roasted sweet potatoes, finely diced red onion, rinsed and drained black beans, thawed corn kernels, freshly squeezed lime juice, and chopped fresh cilantro. Mix gently to combine all the filling ingredients.
⏱️ 5 min - 4
Using a large star-shaped cookie cutter (approximately 4-5 inches wide), cut two star shapes from each 8-inch flour tortilla. You should yield 16 star tortilla shapes in total. Discard or save the tortilla scraps for another use.
⏱️ 5 min - 5
To assemble each quesadilla, lay one star tortilla flat. Sprinkle about 2 tablespoons of shredded Monterey Jack cheese evenly over one half of the star. Spoon about 2-3 tablespoons of the sweet potato filling over the cheese. Sprinkle with another tablespoon of cheese. Place a second star tortilla on top, aligning the edges.
⏱️ 10 min - 6
Heat 1 tablespoon of butter (or olive oil) in a large skillet or griddle over medium heat. Carefully place 2-3 assembled quesadillas in the skillet, ensuring they do not overcrowd. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining quesadillas, adding more butter or oil as needed.
⏱️ 15 min - 7
Transfer the cooked quesadillas to a cutting board. For easier handling, you may cut each star quesadilla in half. Serve immediately with optional sour cream, salsa, guacamole, and extra fresh cilantro for garnish.
⏱️ 5 min