Black Bean and Sweet Potato Quesadillas

Black Bean and Sweet Potato Quesadillas

4 servings

Ingredients

  • sweet potato
    1 large
  • salsa
    1 c
  • brown rice

    cooked

    1 c
  • fresh spinach
    1 c
  • vegetarian

    no added oil, re-fried beans

    8 oz
  • black beans

    drained and rinsed

    8 oz
  • onion powder
    ¼ tsp
  • chili powder
    ¼ tsp
  • cumin
    ¼ tsp
  • jalapeño pepper

    diced, optional and hot

    1
  • whole-wheat tortillas
    6

Directions

  1. 1

    Preheat oven to 375º F.  Prepare a sheet pan with parchment paper.

  2. 2

    An hour before you plan to eat, peel and quarter the sweet potatoes.

  3. 3

    Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.

  4. 4

    Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.

  5. 5

    Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat.   Add onion powder, chili powder and cumin to taste and stir.

  6. 6

    Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture.  Add jalapeños if desired.

  7. 7

    Place another whole wheat tortilla on top.  Press down on top tortilla with spatula with pan on medium heat for about 3 minutes. Flip with spatula and cook for another three minutes.

  8. 8

    Voila! Cut into desired number of sections. Serve topped with salsa.

  9. 9

    Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.

Black Bean and Sweet Potato Quesadillas

Black Bean and Sweet Potato Quesadillas

5.0(65)4 servings

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 65 ratings

forksoverknives.com
5.0(65 reviews)
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About this Recipe

Craving a satisfying, flavor-packed meal that's both hearty and wholesome? These Black Bean and Sweet Potato Quesadillas offer a delicious answer, blending vibrant ingredients into a comforting dish perfect for any day of the week.

The genius of these quesadillas lies in the harmonious blend of contrasting yet complementary flavors and textures. The natural sweetness of the sweet potato perfectly balances the earthy depth of black beans and the savory richness of vegetarian re-fried beans. A medley of onion powder, chili powder, and cumin infuses every bite with a warm, inviting spice, while fresh spinach adds a touch of green.

When you bite into these quesadillas, expect a delightful symphony of taste and texture. Each whole-wheat tortilla encases a creamy, well-seasoned filling that's substantial without being heavy. The sweetness from the potato, combined with the savory beans and the gentle warmth from the spices, creates a truly balanced profile. An optional diced jalapeño offers a subtle kick for those who enjoy a little heat, ensuring a dynamic and enjoyable eating experience.

This recipe offers wonderful flexibility for your pantry and preferences. You can easily swap the brown rice for quinoa or even omit it if you prefer a different texture. For an added layer of freshness and a touch of heat, don't shy away from including the diced jalapeño pepper. Feel free to experiment with other vegetables like bell peppers or corn if you have them on hand.

These versatile quesadillas are an excellent choice for a quick weeknight dinner, a casual lunch, or even a flavorful appetizer for gatherings. Serve them warm with extra salsa, a dollop of sour cream, or a side of fresh guacamole for an enhanced experience.

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