Sweet Potato and Black Bean Quesadilla

Dairy-Free | Vegan | Gluten-Free Option | Lactose-Free
4 servings
Prep time: 10 minutes
Cook time: 25 minutes

What You’ll Need

  • 2 medium sweet potatoes
  • ⅛ tsp. garlic powder
  • Salt, to taste
  • ¾ cup canned black beans, rinsed and drained
  • 4 flour tortillas (8-inch; gluten-free, if preferred)
  • 2–3 sprigs cilantro, stems removed
  • 4 oz. Vevan P’Jack-Shred
  • ½ cup salsa, plus extra for dipping (optional)
  • Guacamole (optional)

Here’s How

  • Scrub sweet potatoes and pierce several times with fork. Place on a microwave-safe plate and microwave uncovered on high 6–8 minutes or until tender. Turn once to ensure even cooking. When cool enough to handle, cut each potato in half lengthwise.
  • Carefully scoop pulp into bowl, add garlic powder and season with salt. Mash with fork then stir in black beans.
  • Spread filling onto half of each tortilla. Top with cilantro, Vevan P’Jack-Shred and 2 Tbsp. salsa. Fold other half of tortilla over filling.
  • Heat non-stick skillet over medium-low heat. Cook quesadillas until golden brown, 2–3 minutes on each side. Slice into wedges. Serve with guacamole and salsa for dipping, if desired.