Sweet Potato, Black Bean and Chorizo Quesadillas
Sweet Potato, Black Bean and Chorizo Quesadillas
Sweet Potato, Black Bean and Chorizo Quesadillas
Sweet Potato, Black Bean and Chorizo Quesadillas
Servings Prep Time
4-6servings 15minutes
Cook Time
35minutes
Servings Prep Time
4-6servings 15minutes
Cook Time
35minutes
Ingredients
  • 2tablespoon vegetable oil
  • 2medium sweet potatoespeeled and diced
  • 8ounces Mexican chorizocasings removed
  • 1/2medium white onionfinely chopped
  • 2-3 CHIPOTLE PEPPERS IN ADOBOfinely chopped
  • 1 garlic cloveminced
  • cups cooked black beansdrained
  • 8-10 flour tortillas
  • cups manchego or mild cheddar cheeseshredded
  • fresh cilantrofinely chopped
  • pico de Gallo
Instructions
  1. Heat vegetable oil in a large non-stick skillet over medium-high heat. Fry sweet potatoes, stirring occasionally, for 12 to 15 minutes until lightly golden brown; season with salt. Add chorizo and sauté until fully cooked. Stir in the onion, chipotle peppers, garlic and black beans. Let cook for about 5 minutes until heated through; season with salt and black pepper to taste. Remove from heat.
  2. Heat flour tortillas, for about 30 seconds per side, on a comal, griddle, or grill pan over low heat until soft and pliable. Spoon 4 tablespoon of the sweet potato filling down center of each flour tortilla. Top with 3 to 4 tablespoons of shredded manchego cheese. Fold tortillas in half over filling. Heat quesadillas for 1 to 2 minutes per side until light golden brown and the cheese has melted completely.
  3. Serve 2 quesadillas per serving. Garnish with chopped cilantro and top with pico de gallo or your favorite salsa.
Recipe Notes

Feel free to use soy chorizo in this recipe for a vegetarian-friendly meal.