Bell Pepper & Pinto Bean Quesadillas with Roasted Sweet Potato Wedges
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Bell Pepper & Pinto Bean Quesadillas

with Roasted Sweet Potato Wedges

50 MIN
4 Servings
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    From the Test Kitchen

    These crispy quesadillas are loaded with two varieties of melty cheese and a filling of pinto beans and bell peppers, which get deliciously bold flavor from our Mexican spice blend. We're serving them with guacamole for dipping and a hearty side of sweet potato wedges drizzled with lime sour cream.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Bell Pepper & Pinto Bean Quesadillas with Roasted Sweet Potato Wedges
    Title
    • 4 Flour Tortillas
    • 1 15.5-Oz Can Pinto Beans
    • 1 Lime
    • 1½ lbs Sweet Potatoes
    • 4 Scallions
    • ½ cup Guacamole
    • 4 oz Shredded Monterey Jack Cheese
    • ½ cup Sour Cream
    • 2 oz White Cheddar Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Bell Peppers
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Drain and rinse the beans. Grate the cheddar on the large side of a box grater; place in a bowl. Add the monterey jack and toss to combine. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper.

    Make the filling
    3 Make the filling

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced peppers in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the drained beans, spice blend, and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until the water has cooked off. Turn off the heat; carefully stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

    Assemble the quesadillas
    4 Assemble the quesadillas

    Place the tortillas on a work surface. Top one half of each tortilla with the filling and prepared cheeses; fold the tortillas in half over the filling. Rinse and wipe out the pan used to make the filling.

    Cook the quesadillas & serve your dish
    5 Cook the quesadillas & serve your dish

    In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a cutting board; immediately season with salt. Carefully cut into thirds. Serve the cooked quesadillas with the roasted sweet potatoes and guacamole on the side. Top the sweet potatoes with the lime sour cream and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Bell Pepper & Pinto Bean Quesadillas

    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Drain and rinse the beans. Grate the cheddar on the large side of a box grater; place in a bowl. Add the monterey jack and toss to combine. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper.

    Prepare the remaining ingredients
    Make the filling
    3 Make the filling

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced peppers in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the drained beans, spice blend, and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until the water has cooked off. Turn off the heat; carefully stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

    4 Assemble the quesadillas

    Place the tortillas on a work surface. Top one half of each tortilla with the filling and prepared cheeses; fold the tortillas in half over the filling. Rinse and wipe out the pan used to make the filling.

    Assemble the quesadillas
    Cook the quesadillas & serve your dish
    5 Cook the quesadillas & serve your dish

    In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a cutting board; immediately season with salt. Carefully cut into thirds. Serve the cooked quesadillas with the roasted sweet potatoes and guacamole on the side. Top the sweet potatoes with the lime sour cream and sliced green tops of the scallions. Enjoy!

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