Quesadillas are a quick, easy, and delicious dinner. Try this Black Bean and Sweet Potato Quesadilla recipe for a meatless version with plenty of flavor.
Quesadillas are one of my go-to quick dinner ideas. Not only do they taste great, but you can mix and match the fillings in so many ways that you just can’t be bored. Bonus points: you need about zero culinary skill to make quesadillas, making them a perfect starter recipe for the novice home cook.
Typically my kids prefer just straight up cheese, sometimes with a little chicken thrown in. I like to get a little more sophisticated with my quesadillas, adding leftover grilled vegetables, enchilada sauce, taco meat. If it would go well in a taco or burrito, chances are it will go well in a quesadilla.
Really, if it goes with cheese, the queso in the quesadilla, you’re good to go.
My new favorite combination is one that sounds odd at first, but tastes AMAZING.
Amazing, I tell.
One of my favorite recipes in 2015 is this Zucchini and Sweet Potato Hash. I’ve eaten it for breakfast, lunch, and dinner — and love it all ways, particularly when folded into a quesadilla. Wow!
If you’re looking for a meatless dish or just want to jazz up your next batch of quesadillas, then you need to make this!
Black Bean and Sweet Potato Quesadilla
- 8 burrito-size flour tortillas
- 8 oz three-cheese Mexican blend (2 cups) or more to taste
- 3 cup Zucchini Sweet Potato Hash
- 2 cup black beans rinsed and drained
- 1 4.5-ounce can green chiles (chopped)
- Lay one tortilla on a work surface. Sprinkle one half cup of the cheese on the tortilla. Layer the hash, beans, and green chiles. Top with the remaining cheese and the other tortilla.
- Transfer the tortilla layers to a hot griddle and cook, flipping once or twice, until the cheese is melted and the tortillas are crispy. Cut into quarters and serve immediately.
How do YOU like your quesadilla?
Be sure to read the whole series: Quick Dinner Ideas