Golden fried sweet potato, tender black beans, and spicy Mexican chorizo is a flavor-packed combination perfect for tacos, enchiladas or quesadillas. These golden quesadillas with melted Manchego cheese and smoky chipotle peppers in adobo sauce are topped with chopped cilantro and fresh pico de gallo for a delicious, colorful meal that you can have ready on the table in about 30 minutes.
I like my food spicy, so the chipotle peppers in adobo pack quite a bit of heat. If you want a milder version of this dish, skip the chipotle and try adding just 2 to 3 tablespoons of the adobo sauce instead.
Also, you can make this a vegetarian-friendly meal by omitting the chorizo (there's plenty of flavor in the combination of the other ingredients) or substituting the real thing for soy chorizo.
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.
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.
Serve 2 quesadillas per serving. Garnish with chopped cilantro and top with pico de gallo or your favorite salsa.