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–+ servings

Sweet Potato Black Bean Quesadillas

Spiced Sweet Potato Black Bean Quesadillas are a flavorful vegan dish packed with nutrients and ready in 30 minutes. Perfect for game nights or family dinners with avocado cilantro cream. Try this easy crowd-pleasing recipe today!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium sweet potato peeled and diced
  • 1 can black beans 15 oz, drained and rinsed
  • 1 tsp chili powder
  • ½ tsp cumin
  • 4 large flour tortillas
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1 whole avocado
  • ½ cup fresh cilantro leaves
  • 1 juice lime from 1 lime
  • q.s. salt and pepper to taste
  • 2 tbsp olive oil

Equipment

  • Skillet
  • Spatula
  • Cutting board
  • Sharp knife
  • Blender or food processor
  • Measuring spoons

Method
 

  1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes, chili powder and cumin, and sauté until tender and caramelized, about 8–10 minutes.
  2. In another pan, warm the black beans with a pinch of salt and pepper for 3–4 minutes.
  3. Blend the avocado, cilantro, lime juice, and a splash of water until smooth to make the avocado cilantro cream.
  4. Lay out a tortilla, sprinkle half with cheese, add sweet potato mixture, black beans, and more cheese, then fold.
  5. Fry each quesadilla in a lightly oiled skillet until golden brown and melty inside, then slice and serve with the avocado cilantro cream.

Nutrition

Calories: 320kcalCarbohydrates: 57gProtein: 12gFat: 10gSaturated Fat: 4gCholesterol: 20mgSodium: 350mgPotassium: 450mgFiber: 12gSugar: 4gVitamin A: 18000IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

For flexibility, you can swap sweet potatoes with butternut squash or use corn tortillas for a gluten-free option. If you have leftovers, store the quesadillas in an airtight container in the fridge for up to 3 days, and reheat in a toaster oven for the best texture. The avocado cilantro cream should be consumed within 24 hours unless frozen, and consider doubling the batch for future snacking!
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