Description
Vegan quesadilla made with spicy sweet potato mash, fajitas veggies, and your favorite toppings. Perfect for taco Tuesday!
Ingredients
Sweet Potato & Black Bean Quesadilla
- 4 almond flour tortillas
- ½ cup canned black beans, drained and rinsed
- ¼ cup Spicy sweet potato mash (recipe below)
- ¼ cup Fajita veggies (recipe below)
- ¼ cup dairy-free cheese (optional)
Spicy Sweet Potato Mash
- 1 medium to large sweet potato, baked
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp smoked paprika
Fajita Veggies
- 1 tsp avocado oil
- ½ green bell pepper, thinly sliced
- ¼ red onion, thinly sliced
- ¼ tsp garlic powder
- Himalayan sea salt, to taste
- Black pepper
For Serving
- Salsa
- Unsweetened almond milk yogurt
- Cilantro
- Lime
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Wash and scrub the sweet potato and pierce the skin several times with a fork. Place it on the parchment lined baking sheet and place in the oven for 55-65 minutes, or until the sweet potato is soft to the touch and the piercings are oozing juices. The sweet potato should be fork tender when pierced with a fork. Set aside.
- Add the avocado oil to a large skillet over medium heat. Once warm, add in the red onion, bell pepper, and garlic and cook for 5-7 minutes, until the vegetables are softened and starting to brown. Toss the skillet contents frequently to encourage even browning. Season with Himalayan sea salt and black pepper, to taste. Set aside.
- Add the black beans to a small microwave-safe bowl and heat for ~30 seconds until warm.
- Carefully remove the skin of the hot sweet potato (careful not to burn yourself!) and transfer the sweet potato flesh to a heat safe plate or mixing bowl. Add the chili powder, ground cumin, and smoked paprika. Smash the sweet potato with a fork to combine everything.
- Heat another large skillet over medium-high. Once warm, add one of the tortillas, top side down. Spread on 1/4 of the sweet potato mixture, then top it with the black beans, fajita veggie mixture, and optional dairy-free cheese. Add another ¼ of the sweet potato mixture to another tortilla, then place the inside of the tortilla on top of the other and press down gently to combine. Heat the tortilla for 3-5 minutes on each side, until golden brown and crispy underneath. Careful not to burn the second side– it heats more quickly than the first!
- Transfer the Sweet Potato & Black Bean Tortilla to a plate and cut it into 4 segments. Serve immediately with salsa, unsweetened almond milk yogurt, fresh squeezed lime, and cilantro.
- Store leftovers in the fridge and reheat before serving.
Notes
Prep time doesn’t include time to bake sweet potato
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free