Go Back
In recent years, the shift towards plant-based meals has gained remarkable momentum, transforming the culinary landscape. As more people recognize the health benefits and environmental impact of plant-based eating, dishes that once seemed niche are now at the forefront of mainstream cuisine. One such dish that beautifully embodies this trend is the Sweet Potato & Black Bean Quesadilla. This vibrant, nutritious option is not only satisfying but also packed with essential nutrients, making it a delicious choice for anyone looking to enhance their diet.

Sweet Potato Black Bean Quesadillas – A Vegetarian Delight!

Discover the vibrant flavors of Sweet Potato & Black Bean Quesadillas, a delicious plant-based meal perfect for any diet. This recipe features creamy sweet potatoes and hearty black beans, enhanced by sautéed peppers and spices. Packed with nutrients, fiber, and protein, these quesadillas provide a satisfying twist on traditional fare. Easy to prepare, they make a wholesome option for lunch or dinner that your whole family will enjoy. Dive into this nutritious culinary delight!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) black beans, rinsed and drained

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder

¼ tsp salt (adjust to taste)

¼ tsp black pepper

4 large whole wheat tortillas

1 cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)

2 tbsp olive oil

Fresh cilantro, chopped (for garnish)

Optional toppings: sliced avocado, sour cream, or salsa

Instructions
 

Cook Sweet Potatoes: In a medium-sized pot, bring water to a boil and add the cubed sweet potatoes. Cook for about 10-15 minutes, or until tender. Drain and set aside.

    Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and bell pepper. Sauté for about 4-5 minutes until softened. Add the minced garlic and cook for an additional minute, until fragrant.

      Combine Ingredients: In the skillet with the vegetables, add the cooked sweet potatoes, black beans, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine, and cook for about 3-4 minutes until heated through. Remove from heat.

        Assemble Quesadillas: Lay out two tortillas on a flat surface. Evenly distribute the sweet potato and black bean mixture onto each tortilla, leaving about 1 inch around the edges. Sprinkle shredded cheese generously over the filling. Top each with a second tortilla.

          Cook Quesadillas: In the same skillet used for the vegetables, add the remaining olive oil (add more if needed) and place over medium heat. Carefully transfer a quesadilla to the skillet and cook for about 4-5 minutes on one side, until golden brown and crispy. Gently flip the quesadilla and cook the other side for another 3-4 minutes. Repeat with the second quesadilla.

            Serve: Remove the quesadillas from the skillet and cut into wedges. Garnish with fresh cilantro and serve with avocado slices, sour cream, or salsa on the side as desired.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4