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. And the truth is, you don’t even miss the meat in these Sweet Potato and Black Bean 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 first ever Main Dish recipe that I’m currently spiffing up (because I’ve learned SO much about blogging and photography in five months) but nevertheless, is super tasty – my Mexican Chicken and Sweet Potato Casserole (which I will be RE-publishing SOON)!
Do you think it is a coincidence that all four of my sweet potato recipes (including this one), involve a lot of SPICE? Naaaah. I think they are a marriage made in heaven. The sweet of the potato and the spice of the jalapeño, chipotle peppers, and cayenne pepper – are a perfect match.
The first photo below is the spice that I added to these quesadillas. It involves a half of a can of chipotle peppers in adobe sauce and three Roma tomatoes. I added about half of the sauce to the potato and black bean mixture and then used the other half as a condiment for the quesadillas. You could also use a spicy salsa, or mild if you prefer.
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.
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.
If you make these Sweet Potato and Black Bean Quesadillas, or any of my recipes, please let me know in the comment section below. I LOVE to hear from my readers! You can also tag me on social media. I’m on Facebook, Twitter, Instagram, Pinterest, Yummy, and Bloglovin’. Thanks for following along! 🙂
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- 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.