• 15
    min
    Prep Time
  • 20
    min
    Cook Time
  • 35
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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:

  1. 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.
  2. In a mixing bowl, combine the roasted sweet potatoes, black beans, and red onion. Mash lightly with a fork, leaving some texture.
  3. 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.
  4. Heat a large skillet over medium heat. Cook the quesadillas for 2-3 minutes on each side, or until browned and crispy.
  5. Serve the quesadillas with sliced avocado, chopped cilantro, and lime wedges on the side. Enjoy!

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