Sweet Potato Black Bean Quesadillas

Sweet potato black bean quesadillas are a fantastic vegan dinner meal inspired by Mexico! Crispy tortillas are stuffed with a creamy sweet potato cheese mixture as well as a spicy black bean and corn sauce. They’re filling, fulfilling, comforting, and full of flavour. Serve with guacamole, salsa, and pico de gallo to round up the feast!

Ingredients

2 medium-sized sweet potatoes, peeled and diced
1 can (400g) black beans, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
4 large flour tortillas (whole wheat or gluten-free, as preferred)
1 cup vegan shredded cheese (e.g., vegan cheddar or mozzarella)
2 tablespoons olive oil (for cooking)

Optional toppings

Sliced avocado
Salsa
Vegan sour cream
Fresh cilantro

Instructions

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
Add the finely chopped onion and sauté until it becomes translucent.
Stir in the minced garlic and cook for another minute.
Add the diced sweet potatoes to the skillet and season with ground cumin, chili powder, salt, and pepper. Cook the sweet potatoes until they are tender, about 10-15 minutes, stirring occasionally. If the sweet potatoes start to stick to the pan, you can add a splash of water or vegetable broth.
Once the sweet potatoes are cooked, add the black beans to the skillet and cook for another 2-3 minutes to heat them through.
Remove the sweet potato and black bean mixture from the skillet and set it aside.
In the same skillet, add a little more olive oil and place a flour tortilla in the pan.
Sprinkle a layer of vegan shredded cheese on half of the tortilla.
Spoon some of the sweet potato and black bean mixture on top of the cheese.
Fold the tortilla in half to create a quesadilla, pressing it down gently with a spatula.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Repeat the process with the remaining tortillas and filling.
Once all the quesadillas are cooked, slice them into wedges and serve with optional toppings like sliced avocado, salsa, vegan sour cream, and fresh cilantro.