Black Bean And Sweet Potato Quesadillas

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These black bean and sweet potato quesadillas are here to rescue your dinner routine. Packed with flavor and nutrients, this recipe combines the creamy sweetness of roasted sweet potatoes with the hearty texture of black beans, all wrapped in a crispy tortilla.

Whether you’re a seasoned chef or a kitchen newbie, these quesadillas are a breeze to make. Perfect for a quick lunch or a cozy dinner, they’ll leave you feeling full and satisfied without the fuss. Let’s dive into this delicious dish!

What You Need

To make black bean and sweet potato 1uesadillas, you’ll need a few key ingredients.

First, peel and cube 2 medium sweet potatoes. Then, grab 1 can of black beans, drained and rinsed. For spices, you’ll need ground cumin, smoked paprika, and garlic powder. Don’t forget salt and pepper as well.

Get some fresh spinach leaves and 1 avocado. Use 4 large flour tortillas. If you prefer, use gluten-free tortillas. Vegan cheese shreds are optional. Lastly, you’ll need olive oil for cooking.

Tool Requirements

So, if you’re planning to make these delicious quesadillas, you’ll need a few basic tools to get started. First up, grab a baking sheet because you’ll need it to spread out those sweet potato cubes for roasting. Next, have a mixing bowl handy; this is where you’ll combine the roasted sweet potatoes, black beans, and spices.

You’ll also want a potato masher or even just a fork to mash everything together to a nice, chunky texture. A non-stick pan is essential for cooking the quesadillas, as it helps prevent sticking and ensures they cook evenly.

Don’t forget a spatula, which will be super useful for flipping the quesadillas and making sure they get evenly cooked on both sides. Of course, you’ll need a knife for slicing the avocado and cutting the quesadillas into triangles. And lastly, a cutting board will provide a good surface for prepping your avocado and other ingredients.

Having all these tools ready and clean will definitely make your cooking process smoother and more enjoyable. Happy cooking!

Preparing The Ingredients

First, peel and cube 2 medium sweet potatoes. Make sure the cubes are all about the same size, so they cook evenly.

Drain and rinse a can of black beans and get 4 large flour tortillas ready. If you’re gluten-free, make sure to use gluten-free tortillas. Slice one avocado and wash 1 cup of fresh spinach leaves.

For optional vegan cheese shreds, have some ready if you prefer a cheesy quesadilla. Grab your olive oil for cooking as well.

Storage And Reheating

If you happen to have any leftovers, don’t worry—these quesadillas store well! Simply let them cool to room temperature and then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each quesadilla individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months.

When you’re ready to enjoy your leftover quesadillas, reheating them is easy. If they’re coming from the fridge, you can reheat them in a non-stick pan over medium heat for about 2-3 minutes on each side until they’re thoroughly warmed and crispy again. Alternatively, you can reheat them in the oven. Preheat your oven to 350°F (175°C), place the quesadillas on a baking sheet, and heat for about 10 minutes or until warmed through.

For frozen quesadillas, let them thaw in the refrigerator overnight before reheating. If you’re in a hurry, you can also reheat them directly from frozen. Just add a few extra minutes to the heating time in the oven or pan.

Serving Suggestions

• Pair your black bean and sweet potato quesadillas with a side of salsa or guacamole for extra flavor.
• Slice up some fresh bell peppers and cucumbers to add a crunchy side.
• A small bowl of vegan sour cream on the side is a nice touch.
• Add a simple green salad with a light vinaigrette to make your meal more balanced.
• For a refreshing drink, try a cold glass of lemonade or iced tea.
• Consider topping your quesadillas with a bit of hot sauce if you like it spicy.

Enjoy your meal!

Black Bean And Sweet Potato Quesadillas

If you're looking for a high protein, vegan breakfast idea that you can add to your collection of Mexican vegan recipes then this is the breakfast idea for you. These sweet potato and black bean quesadilla vegan options are sure to leave you satisfied!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

  

1x2x3x

• 2 medium sweet potatoes peeled and cubed
• 1 can black beans drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 4 large flour tortillas gluten-free if needed
• 1 avocado sliced
• 1 cup fresh spinach leaves
• Vegan cheese shreds optional
• Olive oil for cooking

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Instructions

 

• Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, or until soft and slightly caramelized.
• In a bowl, combine the roasted sweet potatoes, black beans, cumin, smoked paprika, and garlic powder. Mash the mixture together until it has a consistent but chunky texture.
• Heat a non-stick pan over medium heat. Place a tortilla in the pan and sprinkle one half with vegan cheese shreds (if using).
• Spread a generous layer of the sweet potato and black bean mixture over the cheese. Add slices of avocado and a handful of spinach leaves.
• Fold the tortilla in half, covering the filling. Cook for 2-3 minutes per side, or until the tortilla is crispy and golden brown. Repeat with the remaining tortillas.
• Let the quesadillas cool for a minute before cutting into triangles. Serve while warm.

Nutrition

Calories: 400kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.