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.Report this ad
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 hearty quesadilla. I added chopped red onion, red pepper, cilantro, and avocado.
Quesadillas are a super easy meal to make. And, although you may be used to eating quesadillas with cheese, this has a delicious twist. Enjoy this recipe that uses baked and mashed sweet potatoes. It’s a much healthier choice and you don’t lose out because of its flavorful and filling!
The sweet potatoes help everything stick together and you can’t go wrong with adding this to your weekly meal plan!
After your sweet potato is cooked and mashed, start heating up your whole grain tortilla on a flat non-stick pan, no oil. Meanwhile, go ahead and chop the veggies and slightly mash the black beans.
Sweet potatoes are so versatile. Try a few more recipes:
- Sweet Potato Veggie Lasagna
- Greek Stuffed Sweet Potatoes
- Cauliflower Sweet Potato Mash
- Black Bean Soup with Sweet Potatoes
- Sweet Potatoes with Swiss Chard
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
Black Bean Sweet Potato Quesadilla
- 4 whole grain tortillas Ezekiel Sprouted Grain Tortillas are a great brand
- 2 orange sweet potatoes
- 1 15 oz can low sodium black beans drained, rinsed and slightly mashed (or 1 1/2 cups homemade)
- ¼ tsp chili powder
- ½ tsp cumin
- sea salt and 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
- 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.