Crispy Sheet Pan Black Bean & Sweet Potato Quesadillas

• •2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• •3 tablespoon olive oil, divided
• •1 tsp ground cumin
• •1 tsp smoked paprika
• •0.8 tsp chili powder
• •1 tsp kosher salt, divided
• •0.5 tsp black pepper, freshly ground
• •1 black beans, rinsed and drained (15 oz can)
• •1 tablespoon fresh lime juice
• •0.3 cup fresh cilantro, finely chopped
• •2 tablespoon pickled jalapeños, chopped (optional)
• •1.5 cup Monterey Jack cheese, shredded
• •1.5 cup sharp cheddar cheese, shredded
• •6 large flour tortillas (10-inch)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

2. 2

   Toss the diced sweet potatoes with 1 tablespoon of olive oil, ground cumin, smoked paprika, chili powder, 0.5 teaspoon of kosher salt, and black pepper. Spread evenly across the baking sheet and roast for 18-20 minutes, until fork-tender and lightly browned. Transfer the sweet potatoes to a bowl and set the baking sheet aside.

3. 3

   In a separate mixing bowl, combine the rinsed black beans, lime juice, chopped cilantro, pickled jalapeños, and remaining 0.5 teaspoon of kosher salt. Lightly mash about one-third of the beans with a fork to help bind the filling.

4. 4

   Lightly brush the rimmed baking sheet with 1 tablespoon of olive oil. Lay 6 flour tortillas around the perimeter of the pan so that half of each tortilla hangs over the edges, placing one tortilla in the center if needed to cover any bare spots on the bottom.

5. 5

   Sprinkle half of the combined shredded Monterey Jack and cheddar cheese evenly over the tortilla base. Layer on the roasted sweet potatoes and the seasoned black bean mixture, then top with the remaining cheese.

6. 6

   Fold the tortilla overhangs back toward the center to enclose the filling, placing an extra tortilla over any exposed gap in the middle to seal completely. Brush the top tortillas with the remaining 1 tablespoon of olive oil.

7. 7

   Place a second heavy rimmed baking sheet directly on top of the quesadilla to weigh it down. Bake at 400°F (200°C) for 20 minutes with the top pan on, then remove the top pan and bake for an additional 5-8 minutes until golden brown and exceptionally crispy.

8. 8

   Allow the quesadilla to cool for 5 minutes before slicing into squares or rectangles with a sharp chef's knife or pizza cutter. Serve warm with sour cream, salsa, or guacamole.

Chef's Tips

• 💡Using a second baking sheet to weigh down the top ensures even contact and creates an ultra-crispy, crunch-all-over texture without flipping.
• 💡Lightly mashing a portion of the black beans acts as an edible glue, keeping the filling intact when sliced.
• 💡Grate the cheese from blocks rather than using pre-shredded cheese to achieve a smoother, gooier melt.