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Sweet potatoes are often hailed as a superfood due to their impressive nutritional profile. Packed with vitamins A and C, they play a crucial role in promoting healthy skin, vision, and immune function. Additionally, sweet potatoes are a great source of potassium, which is essential for heart health and muscle function. Their high fiber content also aids in digestion and helps maintain stable blood sugar levels.

30-Minute Sweet Potato and Black Bean Quesadillas

Discover the deliciously nutritious world of sweet potato and black bean quesadillas! This simple recipe combines the natural sweetness of sweet potatoes with protein-packed black beans for a delightful filling that's both satisfying and wholesome. Perfect for busy weeknights or casual gatherings, these quesadillas are easy to customize. Enjoy them with various toppings, dips, and personalized ingredients for a flavorful twist. Elevate your meals and enjoy a burst of nutrition with every bite!
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Ingredients
  

1 large sweet potato, peeled and cubed

1 can (15 oz) black beans, drained and rinsed

1 cup shredded cheese (cheddar or Monterey Jack)

1 teaspoon ground cumin

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional, for some heat)

Salt and pepper, to taste

4 large flour tortillas

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Lime wedges (for serving)

Instructions
 

Cook the Sweet Potato: In a medium pot, bring salted water to a boil. Add the cubed sweet potato and cook for about 8-10 minutes, or until fork-tender. Drain and set aside.

    Mash and Season: In a mixing bowl, mash the cooked sweet potatoes with a fork. Mix in the black beans, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper until well combined.

      Prepare the Quesadilla Filling: Gently fold in half of the shredded cheese into the sweet potato and black bean mixture to create a cohesive filling.

        Heat the Pan: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add one tortilla into the skillet.

          Fill the Quesadilla: Spread half of the sweet potato mixture evenly over one half of the tortilla, topping it with more shredded cheese. Fold the tortilla in half and cook for about 3-4 minutes, or until the bottom is golden brown and the cheese begins to melt.

            Flip and Cook: Carefully flip the quesadilla using a spatula. Add the remaining 1 tablespoon of olive oil if needed. Cook for another 3-4 minutes until the other side is golden brown and crispy.

              Repeat: Remove the quesadilla from the pan and keep it warm in a towel or cover. Repeat the process with the remaining tortillas and filling.

                Serve: Cut each quesadilla into wedges, garnish with chopped cilantro, and serve with sour cream or Greek yogurt and lime wedges on the side.

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings