Black Bean Sweet Potato Quesadillas
Tender, mashed baked sweet potatoes combine with black beans and veggies for an easy vegan quesadilla recipe! These Black Bean Sweet Potato Quesadillas are perfect for breakfast, lunch or dinner and satisfy cravings.
Servings: 4 quesadillas
Ingredients
- 5 sweet potatoes* about 1 ½ pounds
- 1 ½ tablespoons olive oil extra virgin
- 4 ounces mushrooms chopped
- 1 bell pepper chopped (any color)
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper freshly ground (a few turns on a shaker)
- 15 ounces black beans canned, drained and rinsed
- 8 tortillas
For Serving
- Vegan sour cream
- Salsa
- Guacamole
- Pickled jalapeños
- Hot sauce
- Freshly squeezed lime juice
Instructions
- Preheat oven to 425F. Use a fork to poke holes in the potatoes for even baking. Bake the sweet potatoes for 40-50 minutes, or until soft and tender.*
- Heat a tablespoon of oil in a frying pan over medium heat. Once warm, add the mushrooms and bell peppers, along with the spices. Sauté for a few minutes then turn the heat to medium low, cooking until soft (about 3 minutes) and stirring occasionally.
- Add the black beans to the pan and lower the heat to a simmer, keeping the pan warm until ready to assemble the quesadillas.
- Add ½ tablespoon of oil to a second frying pan* and wipe the skillet with the oil to coat the entire pan. Turn the heat to low.
- When the potatoes are done, carefully remove them from the oven using tongs or a towel. Slice them in half lengthwise. Use a fork to scoop out some flesh and mash it onto one side of a tortilla. Then spoon the bean and veggie mixture over top.
- Place the tortilla on the frying pan and place another tortilla over top, using a spatula to press the tortilla down. Keeping the heat at low or medium-low, fry for 2-3 minutes before flipping to the other side.* Then heat for 2-3 minutes on this side before moving on to the next quesadilla.
- Repeat this process to create 3 more quesadillas. See notes for instructions on how to keep the quesadillas warm.
- Use a pizza cutter or sharp knife to slice the quesadillas and serve with desired toppings!
Notes
- About 1 ½ pounds sweet potato. This is enough for smaller 6-8 inch tortillas. Or enough for 2 large quesadillas. Increase the amount of sweet potato if using 10- or 12-inch tortillas.
- You can cut down significantly on cooking time by microwaving the potatoes before baking them. To do this, wrap each potato in a damp paper towel. Microwave for 5 minutes. Then place them in the oven and bake for 20 minutes or until soft and tender. I've also found that the baking process is quicker in my toaster oven as opposed to the oven.
- You can also transfer the bean and veggie mixture to a bowl and use the same frying pan for making the quesadillas.
- Since there is no cheese to hold the tortillas together it will be more difficult to flip. You may need to carefully use your hands to hold part of the tortilla together as you flip. :)
- Turn the oven to 250F and place a baking sheet in the oven. You can place the quesadillas on the pan in the oven to keep them warm until ready to eat.