Vegan Recipe: Black Bean and Sweet Potato Quesadillas

black bean and sweet potato quesadillas

These quesadillas from My Beef with Meat are a regular with the Engine 2 plant-strong Hall family. They are simple to make and very satisfying.

Ingredients, Makes 4 large quesadillas

1 large sweet potato
1 cup brown rice, cooked
8 ounces vegetarian, no added oil, re-fried beans
1 cup of salsa
1 cup fresh spinach
8 ounces black beans, drained and rinsed
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon cumin
1 jalapeño pepper, diced (optional and HOT)
6-8 whole-wheat tortillas


– Preheat oven to 375ºF
– Prepare a sheet pan with parchment paper
– An hour before you plan to eat, peel and quarter the sweet potatoes
– Bake sweet potatoes in the oven for 45 minutes to one hour, until soft
– In the meantime, prepare rice in a rice cooker or on stove top as directed
– Remove sweet potatoes from oven and toss into a mixing bowl
– Mash sweet potatoes with the salsa, rice and fresh spinach
– Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat
– Add onion powder, chili powder and cumin to taste and stir
– Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture
– Add jalapeños if desired
– Place another whole wheat tortilla on top
– Press down on top tortilla with spatula with pan on medium heat for about 3 minutes
– Flip with spatula and cook for another three minutes
– Voila! Cut into desired number of sections
– Serve topped with salsa

Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.

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