Sweet Potato Black Bean Quesadillas Recipe
These Sweet Potato Black Bean Quesadillas combine creamy, blended sweet potato cheese with a smoky, spiced black bean and corn filling, all grilled between warm flour tortillas for a delicious, hearty, and vegan-friendly meal perfect for lunch or dinner.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 quesadillas 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
Scale
Sweet Potato Cheese
- 2 large sweet potatoes, cubed (~3 heaping cups)
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 2 tbsp non-dairy milk
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
Quesadilla Filling
- 1 tbsp oil
- 1 small yellow or white onion, diced
- 3 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained and rinsed
- 1/2 tsp chili powder
- 1/2 tsp chipotle powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
Other
- 6 flour tortillas
- Guacamole
- Salsa
- Pico de Gallo
Instructions
- Soak Cashews: Bring water to a boil in a small pot. Place the raw cashews in a bowl and pour the boiling water over them. Let them soak for 20 minutes, then drain off the water to prepare them for blending.
- Cook Sweet Potatoes: While the cashews are soaking, bring a large pot of water to a boil. Add the cubed sweet potatoes and cook for 15-20 minutes, or until they are fork tender. Drain the sweet potatoes well after cooking.
- Create Sweet Potato Cheese: Add the soaked cashews, cooked sweet potatoes, nutritional yeast, non-dairy milk, lemon juice, salt, and black pepper to a blender. Blend these ingredients until you achieve a smooth and creamy consistency to replicate a cheesy texture.
- Cook Black Beans and Corn: Heat a skillet over medium-low heat and add the oil. Once hot, add the diced onion and cook for 3-5 minutes until fragrant and translucent. Stir in the minced garlic and cook for an additional minute. Add the black beans, corn, chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Stir and cook for 3-5 minutes until everything is warmed through and aromatic.
- Assemble Quesadillas: Spread a generous layer of the sweet potato cheese over half of each tortilla. Spoon several spoonfuls of the black bean and corn mixture on top of the cheese, then fold the tortilla in half to enclose the filling.
- Cook Quesadillas: Warm a clean skillet over medium heat and add 1 teaspoon of oil or use a nonstick cooking spray. Carefully place one quesadilla in the skillet and cook for 1-2 minutes, or until the bottom is golden brown. Flip and cook the other side until equally golden and crispy. Remove from the skillet and slice into triangles. Repeat this process with the remaining tortillas.
- Serve: Serve the quesadillas hot, accompanied by guacamole, salsa, and pico de gallo for dipping and added freshness.
Notes
- Soaking raw cashews softens them for blending into a creamy cheese substitute.
- Using a blender helps achieve smooth sweet potato cheese, but a food processor can work in a pinch.
- Tortillas can be whole wheat if preferred for a healthier option.
- Adjust the spices in the black bean mixture to taste depending on heat preference.
- Cooking times may vary slightly based on stove and pan type.
- For a gluten-free option, substitute flour tortillas with gluten-free tortillas.
Keywords: Sweet potato quesadillas, black bean quesadillas, vegan cheese, plant-based quesadilla, easy vegan dinner
