Smoky Black Bean & Sweet Potato Vegan Quesadillas
Roasted sweet potato and seasoned black beans are folded into flour tortillas and cooked until the outside is golden and crisp. Smoked paprika and cumin carry most of the flavor, and the filling takes about 25 minutes to prepare. These quesadillas work as a quick dinner, a casual lunch, or an easy meal to pack and reheat.
Equipment
- Large skillet or griddle
- Mixing bowls
- Baking sheet
- Spatula
Ingredients
Quesadilla Filling
- 1 ½ cups peeled and diced sweet potatoes Choose organic and uniform in size for even roasting
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika For added depth of flavor
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt Or to taste
- 1 ½ cups cooked black beans Drained and rinsed if using canned
- ½ cup finely chopped red onion Adds bite and freshness
- ¼ cup chopped fresh cilantro Optional, for added brightness
- 1 cup vegan cheese shreds Cheddar-style or mozzarella-style, meltable
Tortillas
- 4 large flour tortillas Preferably whole wheat or gluten-free if needed
To Cook & Serve
- 1 tablespoon vegan butter or additional olive oil For grilling quesadillas
- ½ cup guacamole For serving (optional)
- ½ cup salsa of choice Chunky tomato or tomatillo salsa recommended
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, and sea salt. Roast on a baking sheet for 20 minutes or until tender and slightly caramelized, stirring once halfway.
- In a large mixing bowl, combine roasted sweet potatoes, black beans, red onion, cilantro (if using), and vegan cheese. Stir to distribute ingredients evenly.
- Lay a tortilla flat and place a quarter of the filling mixture over half of it. Fold the tortilla closed. Repeat with remaining tortillas and mixture.
- Heat vegan butter or a drizzle of olive oil in a large skillet or griddle over medium heat. Place the quesadillas in the pan—cooking two at a time if space allows. Cook each side for about 3–4 minutes until golden and crisp with melted vegan cheese inside.
- Remove from heat and rest for 1 minute before cutting into wedges. Serve hot with guacamole and salsa on the side.
Notes
- Try brushing the quesadilla's surface with olive oil for extra crispness.
- Swap sweet potatoes for butternut squash in the fall season.
Nutrition
Calories: 461kcalCarbohydrates: 48gProtein: 17gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 28mgSodium: 819mgPotassium: 743mgFiber: 11gSugar: 6gVitamin A: 7882IUVitamin C: 7mgCalcium: 298mgIron: 3mg
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