Description
These sweet potato black bean quesadillas are packed with smoky flavor and filled with a creamy sweet potato cashew cheese. They’re a satisfying plant-based meal served with guacamole, salsa, and pico de gallo.
Ingredients
- 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
- 6 flour tortillas
- 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
- Guacamole, for serving
- Salsa, for serving
- Pico de Gallo, for serving
Instructions
- Place the cashews in a bowl and cover with boiling water. Soak for 20 minutes, then drain.
- Meanwhile, bring a large pot of water to a boil. Add the cubed sweet potatoes and cook for 15–20 minutes, or until fork tender. Drain well.
- Add the soaked cashews, cooked sweet potatoes, nutritional yeast, non-dairy milk, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper to a blender. Blend until smooth and creamy to create the sweet potato cheese.
- Heat a skillet over medium-low heat. Add the oil and diced onion. Cook for 3–5 minutes until softened and translucent. Add the garlic and cook for 1 minute.
- Add the black beans, corn, chili powder, chipotle powder, cumin, smoked paprika, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper. Cook for 3–5 minutes until heated through.
- Spread the sweet potato cheese over one half of each tortilla. Top with several spoonfuls of the black bean and corn mixture, then fold the tortilla in half.
- Heat a skillet over medium heat and lightly grease if needed. Cook each quesadilla for 1–2 minutes per side, or until golden brown and crisp.
- Slice into triangles and serve with guacamole, salsa, and pico de gallo.
Notes
- For a gluten-free version, use certified gluten-free tortillas.
- The sweet potato cheese can be prepared up to 2 days in advance and refrigerated.
- Adjust the chipotle powder to increase or decrease the spice level.
- Leftover quesadillas can be refrigerated for up to 3 days and reheated in a skillet.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
