-
15
minPrep Time -
20
minCook Time -
35
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:gluten
- Seasons:fall,winter
- Cuisines:Mexican
- Courses:
Recipe Description
Hearty and flavorful quesadillas filled with creamy sweet potatoes and protein-rich black beans. These quesadillas are the perfect quick and satisfying meal for any time of the day.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 red onion, finely chopped
- Salt and pepper to taste
- 8 whole wheat tortillas
- 1/2 cup vegan cheese, shredded
- Avocado, sliced for serving
- Fresh cilantro, chopped for garnish
- Lime wedges, for serving
Steps:
- Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
- In a mixing bowl, combine the roasted sweet potatoes, black beans, and red onion. Mash lightly with a fork, leaving some texture.
- Spread the sweet potato and black bean mixture on half of each tortilla. Sprinkle vegan cheese on top, then fold the tortillas over to enclose the filling.
- Heat a large skillet over medium heat. Cook the quesadillas for 2-3 minutes on each side, or until browned and crispy.
- Serve the quesadillas with sliced avocado, chopped cilantro, and lime wedges on the side. Enjoy!
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Dairy-Free, Dinner, Lunch, Mexican, Quick & Easy, Recipes, Savory | No Comments » on Black Bean and Sweet Potato Quesadillas