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5 breakfast dishes to enjoy at dinner

By: Enrique Gili on Nov. 28, 2012, 4:50 p.m.
A sweet potato and black bean quesadilla on a vintage plate

Photo: Nataliya Arzamasova/Shutterstock

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Sweet Potato and Black Bean Quesadilla

Quick, convenient and tasty, the alpha and omega of fast food that's actually good food.

Prep time: 10 minutes

Total time: 20 minutes

Yield: Serves 2-4

Sweet Potato and Black Bean Quesadilla


  • 1 medium-sized sweet potato
  • 2 teaspoons vegetable oil, divided
  • 1/2 medium-sized sweet onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 4 6-inch flour tortillas
  • 1/2 cup canned black beans, drained
  • 1/2 cup sharp cheddar cheese, grated
  • Dollop ready-made salsa (optional)

Cooking directions

  1. Poke holes in sweet potato and microwave 10 minutes, until soft.
  2. While the potato cooks, heat first teaspoon of oil in skillet over medium-high heat, about 2 minutes. Add onion and cook until tender, 3 to 4 minutes. Add cumin, salt and pepper. Simmer until fragrant, about 2 minutes. Bank onions to side of skillet and add black beans. Heat 3 to 4 minutes and combine with onions.
  3. Remove potato from microwave. Cut lengthwise. Mash with fork.
  4. Heat remaining oil in second skillet over medium-high heat, about 2 minutes. Place tortilla in second skillet; scoop half of potato onto tortilla. Add half of black bean mix and cheese. Cook about 2 minutes. Cover with tortilla. Apply even pressure with spatula and flip. Repeat process with remaining ingredients.