Sweet Potato Black Bean Quesadillas
These Sweet Potato Black Bean Quesadillas are an easy, affordable, and healthy vegan meal loved by all. Featuring a crispy exterior and a cheesy, smoky, spiced sweet potato and black bean filling, they're a flavorful alternative to traditional quesadillas. Perfect for a quick dinner or meal prep.
Instructions
- 1
Cut [sweet potatoes] into 1-inch chunks. Place in a large saucepan, cover with water, and bring to a boil. Boil until fork-tender, about minutes (8). Drain, return to pot, and mash.
- 2
Stir in chili powder (1 tbsp), ground cinnamon (1 tbsp), cumin (1 tsp), smoked paprika (1 tsp), kosher salt (0.25 tsp), and chipotle powder (0.5 tsp). Set aside.
- 3
Heat extra virgin olive oil (2 tsp) in a large skillet. Sauté yellow onion (1 medium) and green bell pepper (1 large) for 3 minutes. Add minced garlic (2 cloves) and remaining kosher salt (0.25 tsp). Sauté for 5 minutes until onions are translucent.
- 4
Combine the sautéed vegetables with the mashed [sweet potatoes]. Stir in reduced sodium black beans (1 can) until evenly distributed.
- 5
Heat a large skillet over medium heat, lightly coat with [cooking spray]. Place a single [medium whole wheat flour tortilla] in the skillet. Spoon a heaping filling (0.5 cup) onto half of the tortilla and sprinkle with freshly grated vegan cheddar shreds (3 tbsp). Fold the empty half over.
- 6
Cook for 1-2 minutes until the bottom is browned and slightly crispy. Flip and brown the other side. Serve immediately with any desired toppings.
Nutrition Facts
Per portion