Sweet Potato and Black Bean Quesadillas
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.
Crispy dairy free quesadillas filled with creamy sweet potato and protein rich black beans for a satisfying allergy friendly meal.
Nutrition per serving
Ingredients
Filling
Seasoning
Base
Cooking
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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