Sweet Potato and Black Bean Quesadilla

By Support+Feed Team

A tasty quesadilla without the queso! This filling, healthy quesadilla sticks together thanks to the sweet potatoes, a unique budget-friendly twist that won’t have you missing the queso.

YIELDS: 4

COOK TIME: 8 min

PREP TIME: 20 min

OPTIONAL INGREDIENTS
Green onions to garnish. Can be dipped into Maggie’s chipotle dressing.

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INGREDIENTS

  • 1 ½ cups (210g) of cooked sweet potato
  • ½ cup (100g) of black beans (drained)
  • 1 tsp of taco seasoning
  • 2 tbsp of salsa for mixing
  • 4 large flour tortillas
  • 1 tsp of nutritional yeast
  • 1 tbsp of oil (for pan)
  • ½ cup of salsa for dipping

RECIPE

  1. Cut the sweet potatoes in half, or pierce the center of each potato, and cook for 3-5 minutes in the microwave until soft.
  2. Once cooled, remove the skin and mash the sweet potato.
  3. In a separate bowl, mix the black beans with the taco seasoning, salsa, and nutritional yeast.
  4. Lay out two tortillas and gently spread a thin layer of the mashed sweet potatoes all over the tortillas. Place the other tortillas on top, gently pressing down so they stick together.
  5. Evenly spoon the black beans on each tortilla.
  6. Add one tablespoon of oil to the pan and warm it up on medium heat.
  7. Once hot, gently add the tortillas to the pan.
  8. Let them cook for about 3 minutes, until the bottom is browned and crispy.
  9. Flip quesadillas using your spatula, and allow to cook for another 3 minutes or until browned.
  10. Remove the quesadillas and slice each into four portions. Serve with salsa or the chipotle dressing for dipping.

 

CHEF’S NOTES:

  • Toss in any leftover cooked veggies (like spinach, onions, or corn) into the filling to reduce waste and for some extra nutrients