Cast-Iron Sweet Potato and Black Bean Quesadillas with Lime Crema
Brown diced sweet potato in a 12-inch cast-iron skillet over medium heat, then cover with a splash of water and steam until tender, about 15 minutes total. Stir in black beans and spices, fill tortillas with the mix and cheese, and crisp two at a time in butter over medium-low heat, about 3 minutes per side. Top with a quick lime sour cream. Start to finish is about 50 minutes.
These quesadillas are crisp outside, melty inside, and sweet and smoky in the middle. Cast iron holds steady heat, so the tortillas brown evenly and the sweet potato gets a little char before it steams soft.
The filling is cheap, filling and easy to prep at home. Cook it in one skillet, wipe the pan, and use the same pan to crisp the tortillas. You only need one burner or one grate over the fire.
Cast-Iron Sweet Potato and Black Bean Quesadillas with Lime Crema
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium heat, then medium-low
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
Gear you'll need
- 12-inch cast-iron skillet with lid or foil
- Camp stove or grill grate over coals
- Spatula
- Knife and cutting board
- Small bowl for the crema
- Large bowl for the filling
- Paper towels
Steps
-
Brown the sweet potato
Set a 12-inch cast-iron skillet over medium heat and add 1 tbsp oil. Add the sweet potato in one layer and cook 5 minutes, stirring now and then, until the edges start to brown.
-
Steam until tender
Add the onion, chili powder, cumin, 1/2 tsp salt and the water. Cover with a lid or foil and cook 8 to 10 minutes, until a fork slides into the potato easily.
-
Mash in the beans
Stir in the black beans and cook 2 minutes uncovered. Mash about a third of the mix with a spoon so it holds together, then taste and add salt. Scoop it into a bowl.
-
Mix the lime crema
Wipe the skillet with a paper towel. In a small cup, stir the sour cream with the lime zest, 1 tbsp lime juice and a pinch of salt. Keep it in the cooler until serving.
-
Fill the tortillas
Lay a tortilla flat. On one half, layer a little cheese, a quarter of the filling, then more cheese. Fold over and press down. Repeat with the rest.
-
Crisp two at a time
Lower the heat to medium-low and melt 1/2 tbsp butter with 1/2 tbsp oil in the skillet. Cook two quesadillas 3 minutes per side, until deep golden and the cheese is melted. Add the remaining butter and oil, then cook the other two.
-
Slice and serve
Rest the quesadillas 1 minute so the cheese sets, then cut each into three wedges. Top with cilantro and serve with the lime crema.
Trail Notes
Peel and dice the sweet potato and shred the cheese at home. Bag them separately, and keep the cheese cold. You can also cook the whole filling at home and reheat it in the skillet for 3 minutes.
Keep the cheese, sour cream and butter in the cooler at 40°F or below. Toss any dairy that sits out more than 2 hours, or 1 hour if it is above 90°F.
No cooler? Use a block of hard aged cheddar, which keeps for a day or two, and skip the crema. Squeeze lime over the finished quesadillas instead.
Wipe the skillet with a paper towel and pack out the used towels and any leftover grease. Strain dishwater and scatter it at least 200 feet from water, campsites and trails. Pack out the food bits.
Campers ask
How do I keep quesadillas from burning in a cast-iron skillet?
Use medium-low heat and a little butter and oil. If the tortilla browns in under 2 minutes, move the skillet off the hottest spot of the grate.
Can I cook these quesadillas over a campfire?
Yes. Set the skillet on a grate over medium coals, not over open flames, and rotate it for even heat. Coals give steadier heat than a roaring fire.
How long does sweet potato take to cook in a skillet?
Diced to 1/2 inch, it takes about 5 minutes to brown and 8 to 10 minutes covered with a little water, for 13 to 15 minutes in all.
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