Name: Sweet Potato and Black Bean Quesadillas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 500g (1.1 lbs) sweet potatoes, peeled and cut into 1/2-inch (1.25 cm) dice; 1 tablespoon (15ml) extra-virgin olive oil, plus 2 teaspoons (10ml) for sautéing, and more for cooking quesadillas; 1 teaspoon (6g) Diamond Crystal kosher salt, plus more to taste; 1/2 teaspoon (1.5g) freshly ground black pepper, plus more to taste; 1 small yellow onion (about 120g / 4 oz), finely diced; 2 cloves garlic, minced (about 1 teaspoon); 1 teaspoon (2g) ground cumin; 1/2 teaspoon (1g) chili powder (optional, for added depth); 1 can (425g / 15 oz) black beans, rinsed thoroughly and drained; 2 tablespoons (30ml) water or vegetable broth, if needed for sweet potato mash; 200g (7 oz) Monterey Jack cheese, freshly shredded (or a Tex-Mex blend); 8 large (10-inch / 25cm) flour tortillas; 120g (1/2 cup) sour cream, for serving; 1/4 cup (10g) fresh cilantro, chopped, for garnish; 1 lime, cut into wedges, for serving

Magic Sous

Sweet Potato and Black Bean Quesadillas — Magic Sous