How to Make the Perfect Sweet Potato and Black Bean Quesadillas
Mexican · Easy · 30 min · 4 servings
These hearty sweet potato and black bean quesadillas use dairy free ingredients and are packed with plant based protein and fiber that will keep kids fueled for hours. They are quick to make golden and crispy on the outside and satisfying enough for even the hungriest little eaters.
Why this recipe works
This Sweet Potato and Black Bean Quesadillas recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 large sweet potato peeled and cubed
- 1 can black beans drained and rinsed
- 1 teaspoon cumin
- 4 large flour tortillas
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
Step by step instructions
Step 1: Cook the Sweet Potato
Microwave the sweet potato cubes with a splash of water in a covered microwave safe bowl for 5 to 6 minutes until completely tender. Drain and mash until smooth then stir in the cumin and garlic powder.
Step 2: Mix the Filling
Fold the drained black beans into the mashed sweet potato mixture and stir to combine. The mixture should be thick enough to spread easily and not too wet so that it does not make the tortilla soggy.
Step 3: Assemble and Cook
Spread a generous layer of the sweet potato filling onto one half of each tortilla and fold over. Heat olive oil in a skillet over medium heat and cook each quesadilla for 2 to 3 minutes per side until golden brown and crispy.
Step 4: Slice and Serve
Cut each quesadilla into triangles using a pizza cutter or sharp knife. Serve warm with salsa avocado slices or dairy free sour cream for dipping.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- flour tortillas → corn tortillas for a gluten free version that is also allergy friendly
- sweet potato → butternut squash which has a similar sweet creamy texture when mashed
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using too much filling which causes the quesadilla to spill open and fall apart during cooking
- Cooking on too high heat which burns the outside of the tortilla before the inside has warmed through
Nutrition facts
Per serving: 310 calories, 11g protein, 54g carbs, 6g fat, 9g fiber.
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