In case you ever doubted my obsession with sweet potatoes, I am here to demonstrate once more my undying devotion to this deliciously versatile root vegetable. Feast your eyes on my sweet potato and black bean quesadillas! They’re a flavorful, nutritious comfort meal with an Instant Pot shortcut to save you time and energy in the kitchen. Plus, they don’t require any fancy ingredients and are convenient to make any day of the week.
For this recipe, there’s no need to peel your sweet potatoes because they’ll come out of the Instant Pot super tender. I prefer thinner slices because they lay flatter in a quesadilla than largely chopped pieces. Drop the slices into the pot with two cans of drained black beans, half of an onion, and two garlic cloves.
I season my sweet potato and black bean quesadillas with paprika, chili powder, oregano, sea salt, and ground black pepper. Honestly, I measure with my heart, but somewhere around a teaspoon of each is a good place to start. You can always taste it and add more later.
I add the tiniest bit of vegetable broth to cover the very bottom of the pot. If you have too much liquid, your mixture will end up soupy, but if you don’t use any at all, the food might burn.
Stir everything together in the Instant Pot and lock the lid shut. Cook on high pressure for 7 minutes and then manually release the pressure when time is up. The sweet potatoes will be soft, not mushy. If you don’t have a pressure cooker, steaming or roasting the sweet potatoes works, too!
Once your filling is ready to go, place a few tortillas in a pan on medium heat. On half of the tortilla, lightly sprinkle cheese, spoon out some of the sweet potato mixture, sprinkle a little more cheese, and fold the other half of the tortilla over. Once the bottom starts to lightly brown, after about 2 minutes, flip the quesadilla over.
When both sides are golden brown and the cheese has melted, remove the quesadilla from the heat and cut it into triangles. Keep going with this process until you’ve used all of the remaining ingredients.
I always eat my sweet potato and black bean quesadillas with mashed avocado, but you can also enjoy these with salsa. If you want a vegan option, these actually taste amazing without the cheese. I think that I feel compelled to sprinkle some in because quesadilla has the word queso in it which means cheese in Spanish. Haha! Either way, your family will thank you for such a yummy meal!
If you like healthy Instant Pot meals, try this Instant Pot pesto veggie soup or for another delicious quesadilla idea, make these fajita quesadillas!
And if you love sweet potatoes, try my sweet potato muffins, sweet potato chili, and hearty sweet potato and kale soup!
Talk to you soon!
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- 1 large sweet potato sliced
- 2 15oz can black beans rinsed and drained
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp oregano
- sea salt
- ground black pepper
- 1/4 cup vegetable broth
- 2 cups shredded cheese
- 10 whole wheat tortillas
Ingredients
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- Stir the sweet potatoes, black beans, onion, garlic, seasoning, and broth together in the Instant Pot. Cook on high pressure for 7 minutes and manually release the pressure when time is up.
- Place tortillas in a pan on medium heat. On half of the tortilla, lightly sprinkle cheese, spoon out some of the sweet potato mixture, sprinkle a little more cheese, and fold the other half of the tortilla over. Once the bottom starts to lightly brown, after about 2 minutes, flip the quesadilla over.
- When both sides are golden brown and the cheese has melted, remove the quesadilla from the heat and cut it into triangles. Repeat this process with the remaining ingredients.
- Serve with avocados or salsa. Enjoy!