Jul 02, 2013

Sweet Potato Black Bean Quesadillas

These nutrient-dense Mexican goodies will give you something to smile about! Lots of flavor, crunchy on the outside, warm and tasty on the inside… a delightful and healthy summer lunch!


  • 8 whole grain tortillas (I used Ezekiel)
  • 1 can salt-free black beans, drained
  • 1 baked sweet potato
  • 3-4 green onions or a small red onion, diced
  • ¼ cup vegan cheddar cheese (I use Daiya brand)
  • 1 TBS chili powder
  • 1 TBS ground cumin
  • 1 tsp tamari or other low sodium soy sauce (optional)
  • 2 avocados
  • small amount of cold pressed vegetable oil for the pan


  1. Bake the sweet potato ahead of time so it’s cool enough to work with.
  2. Place the drained beans into a mixing bowl and mash the beans a little with a fork.
  3. Cut the sweet potato into chunks and add it to the beans, along with the cumin, chili powder and tamari. Stir everything gently to combine.
  4. Warm a skillet or sauté pan and wipe a small amount of oil to prevent sticking. I usually will put about ¼ of a teaspoon and wipe with a paper towel. This creates a very thin layer of oil and an instant non-stick pan (I don’t use teflon).
  5. Place one tortilla in the pan and top it with ¼ of the bean mixture, spreading it out to about 1 inch from the edges. 
  6. Add the onion and a small amount of the vegan cheese.
  7. Cover with another tortilla and press down lightly. 
  8. Cook until the tortilla is golden brown, then flip and again cook until golden brown. I did mine one at a time in a small pan and just kept them warm in the oven while I made the rest.
  9. Cut into quarters and serve warm with sliced avocado and/or salsa for dipping.

Makes 4 quesadillas. Enjoy!

Healthy trails,

2 responses to “Sweet Potato Black Bean Quesadillas”

  1. moonwatcher says:

    What a beautiful presentation, Helyn, with the sunflower sprouts!


  2. Helyn says:

    Thank you Maria! 🙂

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