You don't need cheese to devour a super yummy Black Bean Sweet Potato Quesadilla! This one's packed with so many super foods: sweet potatoes, black beans, chopped veggies, avocado and broccoli sprouts.
Here's my quickie version of a recipe I found on engine2diet.com. I left out the rice, but you won't miss it with this hardy quesadilla. I added chopped red onion, red pepper, cilantro and avocado.
I find quesadillas are a super easy meal. If you're used to the traditional version with cheese, this one uses baked and mashed sweet potatoes for a much better choice AND it helps everything stick together. After your sweet potato is cooked and mashed, start heating up your whole grain tortilla on a flat non-stick pan, no oil, while you chop the veggies and slightly mash the black beans.
Then start topping the tortilla, first with a slathering of sweet potatoes, then beans and topped with the chopped veggies, salsa, cilantro, and avocado. Add a little more sweet potato to another tortilla and top. If you only want one, just fill each side of one tortilla, let it crisp up and brown a little and then fold in half.
For a crunchy bite, add a few broccoli sprouts. They are a super food addition to this easy supper meal.
I'd love to hear your feedback in the comments below for this Black Bean Sweet Potato Quesadilla recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings | servings |
- 4 Whole grain flour tortillas
- 2 orange sweet potatoes
- 1 15 oz can black beans drained, rinsed and slightly mashed
- ¼ tsp chili powder
- ½ tsp cumin
- salt & pepper to taste
- 1 avocado
- ½ bell pepper any color
- 4 green onions roots removed and chopped
- Broccoli or alfalfa sprouts (optional)
- salsa (homemade or store-bought)
- hot sauce
Ingredients
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- Preheat oven to 375°
- Scrub sweet potatoes and cut in half lengthwise. Bake cut side down on a non-stick baking sheet (or silpat) for 20-30 minutes until tender when poked with a fork.
- Remove the pulp from the potatoes into a bowl and mash. Add the chili powder, cumin, and salt & pepper to taste.
- Heat a flat skillet or pancake pan on medium heat. Place one tortilla on top and allow to cook a minute.
- Top with some of the mashed sweet potato, a couple of tablespoons of black beans, a few chopped peppers, green onions, salsa and/or hot sauce (to taste) and a handful of alfalfa or broccoli sprouts.
- Top with another tortilla that’s been smothered with mashed yam.
- Flip when the bottom is crispy and browned (with 2 spatulas) and cook until that side is crispy and browned.
- Add avocado on top or slip inside the quesadilla.
These were awesome! Adding to weekly rotation!
???? So glad you enjoyed them!