2 medium sweet potatoes, peeled, 1 inch diced
3 tablespoons vegetable oil
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 large red bell pepper, medium diced
1 small yellow onion, medium diced
½ lime, juiced
1 cup canned black beans, drained and rinsed
2 cups shredded Pepper Jack cheese
4 - 12 inch flour tortillas
Suggested toppings:
Avocado, sliced jalapeño, roughly chopped cilantro, halved cherry tomatoes, sour cream, lime wedges
Preheat oven to 400°F
In a large mixing bowl, mix sweet potatoes with 1 tablespoon vegetable oil, smoked paprika, cumin, salt and black pepper until sweet potatoes are evenly coated. Roast on a baking sheet for 20-30 minutes or until tender on the inside and caramelized on the outside.
In a large mixing bowl, mix red bell peppers and onions with 1 tablespoon of vegetable oil. Bake on a separate baking sheet for 10 minutes.
Using a potato masher or a fork mash sweet potatoes to a chunky texture. Season with lime juice.
To build the quesadillas: Brush one side of each tortilla with remaining vegetable oil. With the oil side down, spread half of the mashed sweet potato on the top side of the bottom tortilla. Top with ½ cup black beans, 2 tablespoons of pepper and onions and 1 cup of Pepper Jack cheese. Place the second tortilla on top, oil side up. Repeat for second quesadilla.
Using a griddle pan set to medium heat, carefully place one quesadilla on top. Cook until griddle marks appear and cheese has started to melt, 3-5 minutes. Adjust heat as necessary. Carefully flip quesadilla and griddle the second side until griddle marks appear, 3-5 minutes.
Serve with additional toppings as desired.
Pro tip: if you don't have a griddle, a large sauté pan or skillet can be used on medium low heat.
