Sweet Potato and Black Bean Quesadilla

Whether you want a new way to spice up Mexican night at home or are just looking for an excuse to eat sweet potatoes because they taste a little bit like dessert for dinner (just us?), get ready to have a flavor fiesta when you whip up these easy sweet potato and black bean quesadillas.

Are Black Bean Quesadillas Healthy?

Quesadillas sometimes get a bad rep for being unhealthy, but it’s all about how they’re prepared and what you add to them. Black beans are rich in antioxidants, making them the perfect meat alternative. Not to mention, sweet potatoes are high in beta carotene, vitamin C, and potassium. The potatoes, black beans, and optional guac have enough healthy fats and protein to fill you up enough that you won’t even miss the chicken or ground beef!

How to Freeze Quesadillas

They’re a cinch to make and perfect for double batching and freezing so make your meal prep a breeze. If you want to freeze these black bean quesadillas, just fold them up prior to cooking in the skillet and layer them with parchment paper before playing them flatly in freezer bags. Once you’re ready to eat them, use low heat to cook them after thawing and they should be crispy and fresh! If you’re in a hurry, you can pop them in the microwave while frozen for about 45 seconds and then toss the quesadillas right on the skillet. Olé!

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.