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sweet potato black bean quesadillas on a white plate surrounded by bowls of guacamole, salsa, pico de gallo, and cilantro

Sweet Potato Black Bean Quesadillas

  • Author: purelykaylie
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 6 quesadillas 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Mexican
  • Diet: Vegan

Description

These sweet potato black bean quesadillas are vegan, dairy-free, and SO delicious! Enjoy a crispy tortilla stuffed with “cheesy” sweet potato filling + spicy black beans, corn, and onion. Serve with salsa, guacamole, and pico de gallo.


Scale

Ingredients

“Cheesy” Sweet Potato Filling:

  • 2 large sweet potatoes, cubed (~3 heaping cups)
  • 1/2 cup cashews
  • 1/4 cup nutritional yeast
  • 2 tbsp almond milk
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Quesadillas:

  • 6 flour tortillas (whole wheat, white, or gluten-free)
  • 1 tbsp oil
  • 1 small white or yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can corn kernels, drained and rinsed
  • 1/2 tsp chili powder
  • 1/2 tsp chipotle powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For Serving:

  • Salsa
  • Guacamole
  • Pico de Gallo

Instructions

  1. Prepare sweet potatoes: Boil cubed sweet potatoes for 15-2o minutes or until tender and cooked through. After, drain water.
  2. Prepare cashews: Bring several cups of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 15-20 minutes. After, drain water.
  3. Prepare “cheesy” sweet potato filling: Add sweet potatoes, cashews, nutritional yeast, almond milk, lemon juice, salt, and black pepper to a blender. Blend on high-speed until smooth and creamy.
  4. Prepare black beans and corn: Warm a skillet on medium-low temperature. Add oil, diced onion, and minced garlic. Sauté for 5 minutes. Add black beans, corn, chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Sauté for 5 minutes.
  5. Assemble quesadillas: Spread “cheesy” sweet potato filling across half a tortilla. Add several spoonfuls of the black bean and corn mixture on top. Fold tortilla in half.
  6. Cook quesadillas: Heat a skillet on medium temperature. Add 1 tsp oil or spray with nonstick cooking spray. Carefully transfer quesadilla onto the skillet. Cook for 1-2 minutes or until golden brown. Gently flip to cook the other side for an additional 1-2 minutes. Remove from the skillet and slice into triangles.
  7. To serve: Serve quesadillas with salsa, guacamole, and pico de gallo.

Notes

  • Flour tortillas are best. Use either whole wheat, white, or gluten-free flour tortillas. I do not recommend brown rice or corn tortillas; they are not pliable and sturdy enough.

Nutrition

  • Serving Size: 1 quesadilla
  • Calories: 384
  • Sugar: 6g
  • Fat: 10g
  • Saturated Fat: 1g
  • Carbohydrates: 58g
  • Fiber: 13g
  • Protein: 16g

Keywords: sweet potato black bean quesadillas, sweet potato quesadillas vegan