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Sweet Potato and Black Bean Quesadillas

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Crispy flour tortillas filled with creamy mashed sweet potatoes, hearty black beans, and warm spices for a cozy, plant-based meal. These sweet and savory quesadillas are quick to prepare and perfect for lunch, dinner, or entertaining.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 quesadillas (serves 2)
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Vegan

Ingredients

  • For the Quesadillas:
  • 1 large sweet potato (about 12 ounces), peeled and cubed
  • 1/2 cup sweet onion, finely diced
  • 1 clove garlic, minced
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup vegan cheddar shreds (optional)
  • 2 tablespoons vegan feta (optional)
  • 2 large (10-inch) flour tortillas
  • 1 tablespoon olive oil, divided
  • For the Cashew Crema (Optional):
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon onion powder
  • Juice of 1/2 lime
  • Pinch of salt

Instructions

  1. Place cubed sweet potato in a pot, cover with water, and bring to a boil. Reduce heat and cook about 10 minutes until fork-tender. Drain and return to pot.
  2. Mash sweet potato until mostly smooth. Stir in chili powder, cumin, salt, and cinnamon. Adjust seasoning to taste.
  3. Heat a skillet or panini press over medium heat and grease with 1/2 tablespoon olive oil.
  4. Lay one tortilla flat. Spread half of the sweet potato mixture over one half. Top with half of the black beans, onion, garlic, cilantro, and optional vegan cheeses. Fold tortilla over. Repeat with remaining ingredients.
  5. Cook each quesadilla 4–5 minutes, flipping halfway if using a skillet, until golden brown and crispy. Cook until filling is heated through.
  6. For the cashew crema, blend cashews, water, nutritional yeast, onion powder, lime juice, and salt until smooth. Soak cashews in hot water for 10 minutes beforehand if needed for easier blending.
  7. Slice quesadillas into wedges and serve warm with cashew crema or desired toppings.

Notes

  • Use whole wheat or gluten-free tortillas if preferred.
  • Add sautéed bell peppers, corn, or spinach for extra flavor and texture.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in a skillet or oven to maintain crispiness; avoid microwaving.
  • Quesadillas can be frozen for up to 2 months and reheated directly from frozen.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-and-black-bean-quesadillas/