Sweet Potato and Black Bean Quesadillas

Sweet Potato and Black Bean Quesadillas


300g McCain Frozen Sweet Potato Chunks

200g Canned Black Beans, Drained and Rinsed

1 Cup Shredded Cheddar Cheese

4 Large Flour Tortillas

1 Teaspoon Ground Cumin

1/2 Teaspoon Chili Powder

Salt And Pepper to Taste

Olive Oil (For Cooking)


Total Time: 20 minutes
Serving Size: 4 quesadillas

  1. Steam the McCain Frozen Sweet Potato Chunks according to the package instructions until tender.
  2. In a bowl, mash the steamed sweet potato chunks with a fork.
  3. Add the drained black beans, ground cumin, chilli powder, salt, and pepper to the sweet potato mash. Mix well to combine.
  4. Lay out a flour tortilla and spread a quarter of the sweet potato and black bean mixture on one half.
  5. Sprinkle a quarter of the shredded cheddar cheese on top of the mixture.
  6. Fold the tortilla in half to enclose the filling.
  7. Repeat the process with the remaining tortillas and filling.
  8. Heat a non-stick pan over medium heat and add a drizzle of olive oil.
  9. Cook each quesadilla for 2 - 3 minutes on each side until the tortilla is golden and the cheese is melted.
  10. Slice each quesadilla into wedges and serve warm. 

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