Description
Sweet potato black bean quesadillas are a delicious Mexican-inspired vegan dinner recipe! Crispy tortillas are filled with a creamy sweet potato cheese + spicy black bean and corn mixture. They are filling, satisfying, comforting, and flavor-packed. Serve these vegan quesadillas with guacamole, salsa, and pico de gallo.
Ingredients
Units
Scale
Sweet Potato Cheese
- 2 large sweet potatoes, cubed (~3 heaping cups)
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 2 tbsp non-dairy milk
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
Quesadillas
- 6 flour tortillas*
- 1 tbsp oil
- 1 small yellow or white 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
- Guacamole
- Salsa
- Pico de Gallo
Instructions
- Soak cashews: In a small pot, bring water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 20 minutes. After, drain the water.
- Cook sweet potatoes: While the cashews are soaking, cook the sweet potatoes. In a large pot, bring water to a boil. Add cubed sweet potatoes. Cook for 15-20 minutes or until fork tender. After, drain the water.
- Create sweet potato cheese: Add soaked cashews, cooked sweet potatoes, nutritional yeast, non-dairy milk, lemon juice, salt, and black pepper to a blender. Blend until smooth and creamy.
- Cook black beans and corn: Warm a skillet over medium-low heat. Add oil and diced onion. Cook for 3-5 minutes, stirring frequently, until onions are fragrant and translucent. Add minced garlic and cook for 1 minute, stirring constantly. Add black beans, corn, chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, or until warm and fragrant.
- Assemble quesadillas: Spread the sweet potato cheese across half a tortilla. Add several spoonfuls of the black bean/corn mixture on top. Fold the tortilla in half.
- Cook quesadillas: Warm a skillet over medium heat. Add 1 tsp oil or spray with nonstick cooking spray. Carefully transfer the quesadilla onto the skillet. Cook for 1-2 minutes or until golden brown, then flip to cook the other side. Remove from the skillet and slice into triangles. Repeat until all tortillas are used.
- Serve: Serve quesadillas with guacamole, salsa, and pico de gallo.
Notes
- *Flour tortillas are best for this recipe. Use whole wheat, white, or gluten-free flour tortillas. I do not recommend brown rice or corn tortillas; they are not pliable or sturdy enough. Oftentimes, flourless tortillas break apart.
- This post was updated with new photos on May 2nd, 2021. The recipe remained the same.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 384
- Sugar: 6g
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 58g
- Fiber: 13g
- Protein: 16g
