Sweet Potato and Black Bean Quesadillas are Tex-Mex heaven. Healthy ingredients plus a perfect level of spice make this meatless dish a repeat menu item. Yes please.
Hello first EVER Meatless Monday. I’m glad this is a thing because I’m totally digging the fact that I can skip the meat once in a while. It saves time and money and that’s a very good thing. The truth is, you don’t even miss the meat in these quesadillas.
I think I’ve mentioned a time or two, how much we ADORE sweet potatoes. Like in this Sweet Potato Turkey Chili, or hello Spicy Baked Sweet Potato Fries. And then there is my Mexican Chicken and Sweet Potato Casserole that is a family favorite.
The steps to make the best Sweet Potato and Black Bean Quesadillas are the following:
- Roast the sweet potatoes.
- Saute the onions.
- Add black beans and sweet potatoes to the onions and warm.
- Make a quick spicy sauce, and add to the pan.
- Assemble the quesadillas and press in a panini maker or cook in a skillet.
- Serve with avocado and extra sauce.
You will love the flavors of these quesadillas for so many reasons.
- Spicy. Sweet potatoes and spice go so well together. The sweet of the potato and the spice of the jalapeño, chipotle peppers, and cayenne pepper – are a perfect match.
- Healthy. I used Multigrain Flatouts for these quesadillas, instead of regular tortillas. But you could use whatever you like. The Flatout Breads are lower in calories and high in fiber, and really delicious when you stuff them and add avocado. So as long as we’re skipping the meat, we might as well go super healthy all around.
- Easy. If you are crunched for time, you can easily roast the sweet potatoes in advance as well as make the chipotle sauce ahead of time, and then just finish the quesadillas at meal time.
Try this sweet potato recipe next: Mexican Chicken and Sweet Potato Casserole
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Sweet Potato and Black Bean Quesadillas
- 5 whole MultiGrain flatbreads I use Flat-out
- 2 medium sweet potatoes peeled and diced
- salt and pepper to taste
- 1/2 large onion sliced thin
- 1 teaspoon ground cumin
- 1 can black beans rinsed and drained
- 1/2 7 oz. can chipotle in adobe
- 3 whole roma tomatoes
- 1 1/2 cup shredded pepper jack cheese
- avocado for serving
- salsa for serving
- Preheat oven to 400 degrees. Peel and dice sweet potato into small bite sized pieces. Spread evenly on prepared sheet pan. Add olive oil, salt and pepper, and cook until fork tender, approximately 30-40 minutes. Set aside.
- Add olive oil to large sauce pan and then onions, salt and pepper, and cumin. Cook until onions are soft.
- Prepare a quick sauce by combining 1/2 can of chipotle peppers in adobe sauce with three roma tomatoes, in food processor. Pulse for 30 seconds.
- Add sweet potatoes to pan, along with rinsed and drained black beans and half of the chipotle sauce (above). Cook until beans are heated through, approximately five more minutes.
- Take a grill pan (or any regular pan or even a panini maker) and heat to medium high heat. Brush with olive oil.
- Meanwhile, assemble the quesadillas by taking one flatbread and spreading a hearty scoop of sweet potato/black bean mixture on one half of it. Top with shredded cheese, and then fold down the other side of the flatbread, forming an envelope.
- Cook until cheese melts and grill marks appear. Flip gently by scooping from the open side of the “envelope. Repeat process until all quesadillas are cooked.
- Serve warm with a side of avocado and the remaining chipotle sauce.