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Black Bean and Sweet Potato Quesadillas

Home
Black Bean and Sweet Potato Quesadillas

15
min
Prep Time
20
min
Cook Time
35
min
Ready in
per
Yield
350
cal
Calories

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Black Bean and Sweet Potato Quesadillas

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

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

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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