Sweet Potato and Black Bean Quesadillas
Try our Sweet Potato and Black Bean Quesadillas, a cozy fall recipe packed with flavor and nutrition. This easy vegan dish is perfect for a quick, satisfying meal or served as an appetizer.
Ingredients
Sweet Potato and Black Bean Quesadillas
- 1 large sweet potato peeled and cubed
- 1 14.50z can black beans drained and rinsed
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp salt
- pinch cinnamon
- fresh cilantro
- vegan cheddar optional
- vegan feta optional
Cashew Crema Dipping Sauce (optional)
- 1/2 cup raw cashews
- 1/2 cup water
- 2 T nutritional yeast
- 1/4 tsp onion powder
- 1/2 lime, juiced
- pinch salt
Instructions
Quesadilla
- Cover the sweet potato with water in a medium pot and bring to a boil. Reduce heat to medium-low and cook for 10 min until fork tender. Drain and return to pot. Mash the sweet potato and add spices, stirring to combine. Taste and adjust if needed.
- Lay a large flour tortilla on a greased saute pan or panini press on medium-high. Spread the sweet potato mixture on half the tortilla and then top with black beans. Finally, add optional cheeses and cilantro, and close the quesadilla. As it cooks and the cheese melts, press down on the top of the quesadilla to flatten. (If you're using a panini press you won't need to do this step). It should take about 4-5 minutes to fully melt and brown on the outside. Cut into triangles and serve with sauce.
Cashew Crema
- Blend all sauce ingredients together in a blender and serve in a ramekin for dipping.
Notes
(If you don't have a high-powered blender, you should soak the cashews in hot water for 10 min first).