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Cooking quesadilla pockets in a skillet is one of the best methods for achieving that perfect balance of a crispy exterior and a gooey, melted cheese interior. The skillet allows for even heat distribution, promoting a golden-brown crust while ensuring that the cheese melts thoroughly without burning the tortillas.

Sweet Potato Black Bean Quesadilla Pockets

Discover the delicious fusion of flavors with Savory Sweet Potato Black Bean Quesadilla Pockets, a perfect meal for busy weeknights or a tasty snack. This nutritious dish combines the natural sweetness of sweet potatoes with protein-rich black beans and melted cheese, creating a satisfying vegetarian treat. Easy to prepare and customize, these quesadilla pockets are not only scrumptious but also a great way to embrace plant-based eating while enjoying a comforting meal.
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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 Monterey Jack works well)

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 tablespoon olive oil

4 large flour tortillas

1/2 cup corn (fresh or frozen)

1/2 cup diced red onion

Fresh cilantro, chopped (for garnish)

Salsa or avocado for serving (optional)

Instructions
 

Prepare the Sweet Potatoes: In a pot, bring salted water to a boil. Add the cubed sweet potatoes and cook for about 10-12 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.

    Mash the Sweet Potatoes: In a mixing bowl, mash the cooked sweet potatoes until smooth. Mix in the black beans, corn, diced red onion, cumin, chili powder, salt, and pepper until combined.

      Assemble the Quesadilla Pockets: Heat a large skillet over medium heat and add a drizzle of olive oil. Place a tortilla in the skillet and sprinkle a layer of cheese on half of the tortilla. Spoon a generous amount of the sweet potato and black bean mixture on top of the cheese, then fold the tortilla over to create a pocket.

        Cook the Quesadilla: Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted. Remove from the skillet and repeat the process with the remaining tortillas.

          Garnish and Serve: Slice the quesadilla pockets into wedges, sprinkle with fresh cilantro, and serve hot with your choice of salsa or avocado for dipping.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings