Grilled Sweet Potato Black Bean Quesadillas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 5 folded quesadillas
Ingredients
  • ½ lb sweet potato
  • 15 oz can black beans, drained and rinsed
  • 1 ¼ cup shredded Cabot Cheese (I used Cabot's Vermont Sharp Cheddar)
  • ½ cup diced red onion
  • ½ cup red salsa
  • 1 chipotle chili from a can in adobo (optional for a spicy version)
  • 1 tsp cumin
  • ½ tsp chili powder
  • ¼ tsp each: salt and black pepper
  • 5 8-in tortillas
Instructions
  1. Par cook the sweet potato in the microwave so that it is just starting to steam, but not fork tender, about 1 minute on high.
  2. For thin sweet potatoes, cut them in half the long way. For thick sweet potatoes, cut them into 1 inch coins. Spray the cut side with cooking spray and cook on the grill until fork tender and grill marks appear (about 5 minutes depending on the heat of your grill).
  3. Remove from the grill and dice (I had 1 ½ cups diced when finished). In a large bowl mix together the diced grilled sweet potato, black beans, Cabot cheddar cheese, red onion, salsa, chipotle (if using), cumin, chili powder, salt and pepper.
  4. Divide this mixture into 5 equal portions. Spoon each portion onto one side of a tortilla and fold the tortilla over to close the quesadilla.
  5. Spray the quesadillas with cooking spray and cook on the grill until the cheese is melted and the tortilla is browned on both sides, 2-3 minutes per side on a medium heat. Tip: when flipping the tortilla, turn it on the folded edge to avoid losing any filling.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/grilled-sweet-potato-black-bean-quesadillas/