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When it comes to quick, healthy, and satisfying meals, Sweet Potato Black Bean Quesadilla Pockets stand out as an exceptional choice. This recipe combines the natural sweetness of sweet potatoes with the heartiness of black beans, all enveloped in a crispy tortilla. Not only are these quesadilla pockets delicious, but they also pack a nutritional punch, making them an excellent option for anyone seeking to incorporate more plant-based meals into their diet.

Sweet Potato Black Bean Quesadilla Pockets

Discover the deliciously nutritious Sweet Potato Black Bean Quesadilla Pockets, perfect for quick meals. This delightful recipe pairs the natural sweetness of sweet potatoes with hearty black beans, all wrapped in a crispy tortilla. Loaded with vitamins and fiber, these quesadilla pockets are satisfying and healthy. Ideal for any meal or snack, you can customize them to fit your taste. Elevate your plant-based eating with this tasty twist on a classic dish!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

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

1 cup shredded cheese (cheddar or pepper jack)

1 tsp cumin

1 tsp smoked paprika

1/2 tsp garlic powder

Salt and pepper, to taste

4 large flour tortillas

2 tbsp olive oil

Fresh cilantro, chopped (for garnish)

Salsa or sour cream (for serving)

Instructions
 

Cook the sweet potatoes: In a medium pot, bring salted water to a boil. Add the cubed sweet potatoes and cook for 10-12 minutes, or until tender. Drain and let cool slightly.

    Mash and season: In a large mixing bowl, mash the cooked sweet potatoes with a fork or potato masher. Mix in the black beans, cheese, cumin, smoked paprika, garlic powder, salt, and pepper. Stir until well combined.

      Prepare the tortillas: Heat about 1 tablespoon of olive oil in a skillet over medium heat. Place one tortilla in the skillet and heat for about 30 seconds, just until warm and pliable.

        Fill the quesadilla: Spread a quarter of the sweet potato and black bean mixture onto one half of the warmed tortilla. Fold the tortilla in half, pressing down lightly to seal.

          Cook the quesadilla: Cook the folded quesadilla for 3-4 minutes per side, or until crispy and golden brown. Repeat with the remaining tortillas and filling, adding more oil to the skillet as needed.

            Serve: Cut each quesadilla into wedges and garnish with fresh cilantro. Serve with salsa or sour cream on the side.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 4 servings