Friends, I love to grill. At least once a week I fire up the charcoal and enjoy some time on the patio. This week I am working with Cabot Cheese to create budget-friendly grilling recipes. My grilled sweet potato black bean quesadillas are simple to make, as well as hearty and satisfying.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
If you read here often, you know that I am all about the famers market. Fresh, seasonal produce sourced locally, what’s not to love?
When I entered this recipe contest, I learned that Cabot is a cooperative owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers. I am glad to know that by supporting Cabot, I am also supporting local farmers.
Cabot cheese is all-natural as well: naturally lactose-free, naturally gluten-free, and naturally aged. And, naturally, it makes the perfect “glue” to hold together my quesadillas on the grill!
Variations to the Grilled Sweet Potato Black Bean Quesadillas recipe:
- Swap in other seasonal produce. During summer, I make these quesadillas with zucchini in place of the sweet potato. You can also use mushrooms!
- Make it spicy! Or not. I love to add the optional chipotle to my quesadillas because the sweetness of the potato is complimented by the heat. If you don’t do spice, omit it and your quesadillas will still be delicious.
- Serve with lots of extras. I like to serve quesadillas with extras like salsa, chopped fresh tomatoes and peppers, and sour cream or yogurt. In addition to a full line of cheeses, Cabot makes Greek yogurt, sour cream, and cottage cheese that would be delicous on these quesadillas.
- Type of grill: I used a charcoal grill, which adds great smokey flavor. You can also use a gas grill or grill pan to make these quesadillas.
- 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
- 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.
- 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).
- 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.
- 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.
- 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.
